Couscous Confetti Salad

  • Yield 8 servings

Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad.

confetti-couscous_by_kathy_patalsky
The Cancer Project

Whole-wheat couscous is sold in natural food stores and some supermarkets.

Ingredients

1 1/2 cups dry whole-wheat couscous
2 cups boiling water
3 to 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 to 2 cup finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 cup golden raisins or chopped dried apricots
Juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder
1 1/2 teaspoons teaspoons salt

Instructions

  1. 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.
  2. Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.
  3. 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. Makes about 8 cups.

Recipe reprinted with permission from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D., courtesy of The Cancer Project

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