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Couscous Confetti Salad
Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D. --sent in by Christel
A hearty salad sent in by Christel, who finds it a great party dish, best when very fresh. She makes it with millet instead of couscous.
350 ml 1 & 1/2 cups dry whole-wheat couscous or 1 c. millet
470 ml2 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
120 ml1/2 cup finely chopped fresh parsley
120 ml1/2 cup golden raisins or chopped dried apricots
juice of 1 lemon
59 ml1/4 cup seasoned rice vinegar
15 ml1 tablespoon olive oil
5 ml1 teaspoon curry powder
7 ml 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. Alternatively, add 1 c. millet to 2 cups boiling water. Cook 30 minutes.
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.
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.