Thursday, October 21, 2010
I've been MIA for 2 weeks and I have lots to share but I'm addicted to something new (and healthy! shock!!) so I wanted to share it 1st.
I was in S. Cal for a week and I went to my BFF Monica's one evening and she made this for dinner. I was skeptical because I don't really like couscous. But it was so delicious that as soon as i got home, i had to make some for myself, too, with just a few modifications to suit my tastes better.
Couscous Confetti Salad
Makes about 8 1-cup servings
Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.
1 1/2 cups dry whole-wheat couscous
2 cups boiling water
3 - 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 - 2 cup finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 cup golden raisins or chopped dried apricots
1 juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder
1 1/2 teaspoons salt
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, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.
My personal changes:
I'm not a big fan of red cabbage, so I used regular cabbage. It's sooo much prettier if you use red.
I don't like raw onions so I omitted.
I used an orange bell pepper because it's what i had. Red would be prettier because the orange blends in with the carrots so it's not as pretty.
yum yum yum...my mouth is watering just thinking of it! Try it, i guarantee you'll love it! You can modify it with any of your favorite raw veggies or leave out out the ones you don't like.
I'm planning on bringing this to my next potluck and I'll use the red cabbage and red bell pepper.
Thanks Mon for the recipe!!