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    • Couscous Confetti Salad

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    •  3/31/2012 12:24:32 AM
    •  If you are looking for extra motivation to get you on track or back on track to eating healthy, join PCRM's Kickstart program. The next 21-day KickStart begins MONDAY. They make it very easy to get the ball rolling by emailing recipes and grocery lists. One of my favorite recipes is there Couscous Confetti Salad


      I like to make it and pile on top of a bed of spinach. (I alter it depending on what I have on hand, I added beans and extra purple cabbage here)

      (A pic from my phone:)

      Couscous Salad

      Makes 6 servings

      Couscous has origins in northern Africa and is the world's smallest pasta. It cooks almost instantly and makes a beautiful and flavorful salad.

      1 cup dry couscous 
      1 cup boiling water 
      1/2 small red onion, finely chopped 
      1 red bell pepper, seeded and diced 
      1 carrot, grated 
      1/2 cup finely shredded red cabbage 
      1/2 cup fresh or frozen green peas 
      1/2 cup currants or raisins 
      1 tablespoon 
      balsamic vinegar 
      2 tablespoons seasoned rice vinegar 
      1 teaspoon toasted sesame oil 
      1 teaspoon reduced-sodium soy sauce 
      1 teaspoon Dijon mustard 
      1 teaspoon curry powder 

      Place couscous in a large bowl and pour the boiling water over it. Stir to mix, then cover and let stand until cooled. Fluff with a fork. 

      Add onion, bell pepper, carrot, cabbage, green peas, and currants or raisins to the couscous. 

      In a small bowl, combine vinegars, oil, soy sauce, mustard, and curry powder and mix well. Pour over the salad and toss to mix. 

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