Couscous Crunch Salad
Prep Time
Serves
Cooking Mode
2 cups reduced sodium vegetable or chicken broth
1 ¾ cups whole-wheat couscous
¼ cup sundried tomatoes, thinly sliced
¼ cup sultana raisins
4 green onions, thinly sliced
½ cup sun-dried tomato dressing
2 tbsp lemon juice
⅓ cup pine nuts, toasted
⅓ cup slivered almonds, toasted
1 cup lightly packed fresh parsley leaves, chopped
2 cups reduced sodium vegetable or chicken broth
1 ¾ cups whole-wheat couscous
¼ cup sundried tomatoes, thinly sliced
¼ cup sultana raisins
4 green onions, thinly sliced
½ cup sun-dried tomato dressing
2 tbsp lemon juice
⅓ cup pine nuts, toasted
⅓ cup slivered almonds, toasted
1 cup lightly packed fresh parsley leaves, chopped
Directions
1Bring broth to a boil. Combine couscous, sundried tomatoes and raisins in a heatproof bowl. Pour in broth, cover tightly and let stand 5 min. Fluff with a fork and cool to room temperature.
2Meanwhile, combine onions, dressing and lemon juice. Add cooled couscous and nuts to dressing mixture. Add parsley and toss to combine.
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Personal Note
Personal Note
