Bring the broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
Combine cooled couscous, carrot, and remaining ingredients except lettuce leaves in a large bowl; toss well to combine. Spoon about 2/3 cup couscous mixture into each lettuce leaf.
|
Pomegranate-Orange Dressing-
1 cup fresh orange juice
2 1/2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons pomegranate molasses
2 teaspoons grated orange rind
2 teaspoons minced fresh rosemary
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
4 garlic cloves, minced
1/4 cup extravirgin olive oil
Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.
Note- Refrigerate dressing in an airtight container for up to five days; stir well before using.
|