Couscous With Celery, Parsley and Red-Wine Vinegar

Ingredients

• 2 cups beef broth
• 1 cup couscous
• 5 tender inner stalks celery
• 4 large sprigs parsley, stems removed
• ¼ cup safflower oil
• 2 tablespoons red-wine vinegar
• Sea salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    609 calories; 28 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 20 grams polyunsaturated fat; 71 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 16 grams protein; 807 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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A side dish for 4 (or 2, with leftovers)

Preparation

1. In a small saucepan, bring the beef broth to a boil. Place the couscous in a medium serving bowl. Pour the boiling broth over the couscous, cover with a lid or plastic wrap and let stand for 5 minutes.
2. Finely chop the celery and parsley, then scrape them over the couscous. Sprinkle with oil and vinegar, then stir until well mixed. Season to taste with salt and pepper. Let sit 5 minutes, taste and adjust seasoning once more before serving.