Gazpacho-couscous salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | each | « cups quick-cooking couscous |
| « cup no-salt added vegetable juice | ||
| 2 | tablespoons | Safflower oil |
| 2 | tablespoons | Red wine vinegar |
| 1 | each | Garlic clove, minced |
| 1 | tablespoon | Prepared white horseraddish |
| ¬ cup chopped fresh cilantro or parsley | ||
| « tsp. salt | ||
| ¬ tsp. pepper | ||
| 2 | mediums | Tomatoes, cut into thin wedges |
| 1 | each | Cucumber, peeled and chopped into ¬\" dice |
| 4 | eaches | Scallions, chopped |
| « green bell pepper, chopped | ||
| ¬ red bell pepper, chopped | ||
| 2 | eaches | Radishes, thinly sliced |
| 1 | each | Celery stalk, sliced |
| 1 | each | In a medium saucepan, heat the water to boiling over high heat. Stir |
Directions
in the couscous. Reduce the heat to a simmer, cover and cook until the water is absorbed, about 5 minutes. Fluff the grains of couscous with a fork. Transfer to a large bowl and let cool. 2. Prepare a dressing by mixing the vegtable juice, oil, vinegar, garlic, horseradish, cilantro, salt and pepper in a small bowl or by shaking the ingredients together in a jar with a tigh-fitting lid. 3. Add the tomatoes, cucumber, scallions, green and red bell peppers, radishes and celery to the couscous. Pour the dressing over the salad and toss until evenly combined. 6 servings From "Great Grains" by Linda Drachman & Peter Wynne AR/95
Submitted By APRIL ROCHE On 01-25-95