Asian Couscous Salad

In small bowl, whisk together rice wine vinegar, oil, hoisin, honey, garlic, salt and pepper. Set aside.

Bring 1 1/4 cups water to boil. Add 1 cup uncooked whole wheat couscous. Take off heat and set aside for 5 minutes. Once couscous has absorbed water, fluff with a fork and let cool.

In large bowl combine shredded coleslaw mix, carrots, green onion and almonds (and crunchy noodles if you like ‘em). Add the cooled couscous to mixture and gently combine. Add dressing to salad and toss. Taste for additional salt and pepper. Can be served immediately at room temperature or refrigerate for 1 hour before serving.