Couscous Salad for 6PP

Hey guys! Here is a really great couscous salad that I modified from one of the WeightWatchers Weekly recipes. Oh, and it's vegetarian!


Couscous Salad
Serves: 4

Preparation Time: 5 minutes; Cook Time: 15 minutes

Ingredients:

• 1/2 couscous
• 3/4 c water PLUS 1/2 c water
  
• 2 heads broccoli, washed and chopped (I used three, so whatever you want!)
• 15oz kidney beans (I used the white variety, but the red would be good - actually, throw in whatever you have!!)
• 2 scallions, washed and chopped
• romaine lettuce - enough for 4 salad servings
• 1 tsp hot sauce
• 1/4 tsp ground cumin
• 1 tsp EVOO
• 1/4 c shredded Parmesan cheese
  

To prepare:
In a small saucepan, bring 3/4 c water to a boil. Pour over couscous in a small bowl and immediately cover. Allow to sit 10 minutes and then fluff with fork.
Steam your broccoli in the same small saucepan and put in a big bowl to cool.
Meanwhile, chop your scallions and rinse and drain your beans. Add both to big bowl with broccoli.
Finally, in a small bowl, combine hot sauce, 1/2 c water, cumin and oil. Sprinkle with salt to taste.
Once everything is cool (room temperature), toss the couscous and the sauce in the big bowl. Combine and serve over a bed of romaine lettuce. Top with a tiny bit of parmesan cheese.

6PP per serving (beans = 3, couscous = 2, cheese and oil = 1)