Couscous crunch salad
Prep Time
Price Per Serving
Cooking Mode
500 mL (2 cups) cup sodium-reduced vegetable or chicken broth
425 mL (1¾ cups) cup whole wheat couscous
60 mL (¼ cup) cup sundried tomatoes
60 mL (¼ cup) cup sultana raisins
4 green onions, thinly sliced
125 mL (½ cup) cup sun-dried tomato California dressing
30 mL (2 tbsp.) tbsp lemon juice
80 mL (⅓ cup) cup pine nuts, toasted
80 mL (⅓ cup) cup slivered almonds, toasted
250 mL (1 cup) cup lightly packed fresh parsley leaves, chopped
500 mL (2 cups) cup sodium-reduced vegetable or chicken broth
425 mL (1¾ cups) cup whole wheat couscous
60 mL (¼ cup) cup sundried tomatoes
60 mL (¼ cup) cup sultana raisins
4 green onions, thinly sliced
125 mL (½ cup) cup sun-dried tomato California dressing
30 mL (2 tbsp.) tbsp lemon juice
80 mL (⅓ cup) cup pine nuts, toasted
80 mL (⅓ cup) cup slivered almonds, toasted
250 mL (1 cup) cup lightly packed fresh parsley leaves, chopped
Directions
1Bring broth to a boil in a saucepan.
2Combine couscous, sundried tomatoes and raisins in a heatproof bowl.
3Pour in broth, cover tightly and let stand 5 minutes.
4Fluff with a fork and cool to room temperature.
5Meanwhile, combine onions, dressing and lemon juice in a large bowl.
6Add cooled couscous and pine nuts.
7Add parsley and toss to combine.
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