Time: 20 mins
Servings: 8 one-cup servings
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))
In a large bowl, combine couscous and boiling water.
Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.
Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.
In a small bowl, mix lemon juice, vinegar, curry powder, and salt.
Add to salad and toss to mix. Serve at room temperature or chilled.