This is not a great photo, but trust me this was really tasty! To make it more of a meal I added chickpeas and it was great! I liked it slightly warm after first mixing the hot couscous and I really liked it cold. I did heat it one time too and didn't care for that as much.
Couscous Confetti Salad
Makes about 8 1-cup servings
Couscous is pasta from northern Africa that cooks almost
instantly and makes a beautiful and flavorful salad. Whole-wheat
couscous is sold in natural food stores and some supermarkets.
1
1/
2
cups
dry whole-wheat couscous
2
cups
boiling water
3
- 4
green onions, finely chopped, including tops
1
red bell pepper, seeded and finely diced
1
carrot, grated
1
- 2
cup
finely
shredded red cabbage
1/
2
cup
finely
chopped fresh parsley
1/
2
cup
golden raisins or chopped dried apricots
1
juice of 1
lemon
1/
4
cup
seasoned rice vinegar
1
tablespoon
olive oil
1
teaspoon
curry powder
1
1/
2
teaspoons
salt
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, oil, curry powder, and salt.
Add to salad and toss to mix. Serve at room temperature or chilled.