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
INGREDIENTS:
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
juice
5 tbsp seasoned rice vinegar
1 tsp cumin
DIRECTIONS:
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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