Thursday, April 28, 2011


In my quest to use couscous in different ways, I came across this recipe at ''.   I made a few changes to the ingredients and it is definitely a keeper.  Both the DH and I enjoyed it.  It is so good I could have it for breakfast.  This salad makes about 8 cups so plan for leftovers if you make it.  The salad calls for raisins or apricots.  I used raisins and they add a bit of sweetness.

Cooked couscous cooling in a mixing bowl.

Green onions, carrots and red pepper added to the bowl.

Shredded purple cabbage has been added to the mixture.

The salad looks like confetti and the purple juice from the cabbage  adds to the colour of the salad.

A close up view.

Couscous Confetti Salad
1 1/2 cups dry whole-wheat couscous 

2 cups boiling water 

2 green onions, finely chopped
1 red bell pepper, seeded and finely diced 

1 carrot, grated 
or finely chopped
1 - 2 cups finely shredded red cabbage 

1/2 cup finely chopped fresh parsley 

1/2 cup raisins or chopped dried apricots 

1 tbsp lemon 
5 tbsp seasoned rice vinegar 

1 tsp cumin
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 and cumin.  Add to salad and toss to mix.  Serve at room temperature or chilled.  Makes 8 - 1cup servings.

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