002: Couscous Confetti Salad

Made by Sue V. Grisham - Participant in the 30 Day Plant Based Challenge

Ingredients

• dry whole-wheat couscous (1 1/2 c (270 g))

• boiling water (2 c (475 mL))

• green onions, finely chopped, including tops (3)

• red bell pepper, seeded and finely diced (1)

• carrot, grated (1)

• finely shredded red cabbage (1 cup)

• finely chopped fresh parsley (1/2 cup)

• golden raisins or chopped dried apricots (1/2 c (80 g))

• juice of lemon (1)

• seasoned rice vinegar (1/4 c (60 mL))

• curry powder (1 tsp (5 mL))

• iodized salt (1 1/2 tsp (7.5 mL))

Instructions

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.