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Calico Couscous
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Description
This couscous dish is so good, especially served alongside grilled chicken or fish. My husband even loved it (and he’s wary of all things with fruit). He went back for seconds before he had finished the rest of his meal. He gave me a look and said, “Don’t think I don’t know what you are doing … sneaking fruit into my dinner …” —and then he scarfed it down!
Ingredients
- 1 cup Water
- ¾ cups Uncooked Couscous
- ½ cups Chopped Celery
- ½ cups Chopped Carrot
- ½ cups Red Or Yellow Pepper
- ¼ cups Green Onions, Thinly Sliced
- ½ cups Dried Cranberries
- _____
- FOR THE DRESSING:
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Olive Oil
- 1 Tablespoon Dijon Mustard
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
In a small saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with fork.
In the meantime, place celery, carrots, and pepper in a microwave bowl; pour water to cover the vegetables, cover, and microwave for 5 minutes or until tender. Drain well.
In a serving bowl, combine the couscous, cooked vegetables, green onions, and cranberries. In a jar or Tupperware dish with tight-fitting lid, combine the dressing ingredients; shake well. Pour over the salad and toss to coat. Serves 6.
Nutrition: 148 cal, 3g fat, og saturated fat, 0g trans fat, 0mg cholesterol, 143mg sodium, 28g carbs, 3g fiber, 8g sugars, 3g protein, 54% vit. A, 37% vit. C, 2% calcium, 4% iron.
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