July 11, 2011

Confetti Couscous Salad

This recipe is one of Emily's that we made together. While eating, we also thought of other items that would be good in addition to or as substitutions: Mangoes, Red onion, Strawberries.

  • 3 cups whole grain Israeli or Moroccan couscous (cooked according to package directions)
  • 1 medium red or yellow pepper, chopped
  • ½ cup dried cranberries and/or golden raisins
  • 2 T fresh cilantro
  • 1 bunch of green onions, chopped
  • 1 cup bottled poppy seed dressing
  • ½ tsp finely shredded lime peel
  • Dash of hot sauce
  • 8 cups spinach leaves
  • ¼ cup toasted, slivered almonds

  1. In large bowl, combine cooked couscous, pepper, dried fruit, cilantro and green onion.
  2. In small bowl combine dressing, lime peel, and hot sauce.
  3. Stir half the dressing into the couscous mixture, Cover and chill couscous mixture and remaining dressing for 1 to 4 hours.
  4. To serve, combine salad greens and almonds in a large bowl. Pour remaining dressing over greens, toss to coat.
  5. Divide greens onto plates and spoon couscous mixture on top.

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