1 teaspoon olive oil
1/4 cup minced yellow onion
1 1/2 cups fat free low sodium chicken broth (or vegetable broth)
5 ounces whole-wheat couscous (about 1 cup)
1 tablespoon cherry juice concentrate
1 ½ teaspoons lemon juice
1 ½ teaspoons Dijon mustard
2 tablespoons canola oil
1/2 cup chopped dried tart cherries
3 tablespoons coarsely chopped pistachios
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon zest
¼ teaspoon salt
¼ teaspoon ground black pepper
In a quart saucepan, heat olive oil over medium high heat. Add onion and sauté for about 3 minutes or until softened. Add the broth and bring to a boil. Add couscous, stir, cover and remove from heat. Let stand, covered, for 5 minutes. Transfer to a mixing bowl to cool.
In a small bowl, whisk together cherry juice concentrate, lemon juice and mustard. Whisk in oil until emulsified. Set aside.
Add dressing and remaining ingredients to the couscous and mix well. Serve immediately.
Calories 142, Total Fat g 6, Sat Fat g 0, Chol mg 0, Sodium mg 180, Total Carb g 21, Fiber g 3, Sugars g 7, Protein g 3