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Newbie – Couscous Confetti Salad

 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

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