Couscous Confetti Salad

About the Recipe

Ingredients

Makes 8 1-cup Servings

1 1/2 c (270 g) dry whole-wheat couscous
2 c (475 mL) boiling water
3 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 cup finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 c (80 g) golden raisins or chopped dried apricots
1 juice of lemon
1/4 c (60 mL) seasoned rice vinegar
1 tsp (5 mL) curry powder
1 1/2 tsp (7.5 mL) iodized salt

Directions

1. In a large bowl, combine couscous and boiling water.

   
   
   

2. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork. 

   
   
   

3. Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots. 

   
   
   

4. In a small bowl, mix lemon juice, vinegar, curry powder, and salt. 

   
   
   

5. Add to salad and toss to mix. Serve at room temperature or chilled.

   
   
   

Nutrition Facts