Source: dLife

Salad with zucchini, bell pepper, and garbanzo beans served with a yogurt curry dressing.

Servings

Salad Ingredients
2 cup Couscous, cooked
1 cup sliced zucchini
1 cup canned garbanzo beans , rinsed and drained
0.25 cup chopped red bell peppers
2 fresh green onions , sliced
20 piece fresh romaine leaves

Yogurt Curry Dressing
0.5 cup plain nonfat yogurt
2 tbsp olive oil , or canola oil
0.5 tsp salt
0.25 tsp curry powder

1 In a large bowl mix the couscous, zucchini, beans, red pepper and onion.
2 In a small bowl mix yogurt, olive oil, salt and curry powder. Cover and refrigerate 1 hour or more to blend flavors, but no longer than 6 hours.
3 Serve salad on lettuce.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.