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:)
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.
Source: WFM 1-10