Quick couscous vegetable salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Water |
| 1 | tablespoon | Margarine or butter |
| 1 | cup | Uncooked couscous |
| 1 | tablespoon | Sugar (up to 2) |
| ⅛ | teaspoon | Pepper |
| 3 | tablespoons | White wine vinegar or rice vinegar |
| ½ | teaspoon | Soy sauce |
| 3 | tablespoons | Olive oil or oil |
| 3 | tablespoons | Sesame seed |
| 1 | pack | (1-lb.) Green Giant American Mixtures Frozen Corn, Broccoli and Red Peppers, thawed, drained* |
| ⅓ | cup | Raisins |
| ¼ | cup | Chopped fresh parsley |
Directions
In medium saucepan, bring water and margarine to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.
Meanwhile, in small jar with tight-fitting lid, combine sugar, pepper, vinegar and soy sauce; shake well. Set aside.
Heat oil in large skillet over medium-low heat until hot. Add sesame seed; cook and stir 1 to 3 minutes or until seed begins to brown. Carefully add vegetables; cook and stir 1 minute or until thoroughly heated. Remove from heat. Add vinegar mixture; toss to coat.
Fluff couscous lightly with fork. In large bowl, combine couscous, vegetable mixture, raisins and chopped parsley; toss to mix. Salt to taste, if desired.
Garnish with additional fresh parsley, if desired. Serve warm.
12 (½-cup) servings.
TIP: * One (1-lb.) pkg. Green Giant® American Mixtures® Frozen Broccoli, Carrots and Water Chestnuts can be substituted.
Posted to EAT-L Digest 07 Mar 97 by Althea L LeBlanc <thealater@...> on Mar 8, 1997