Moosewood Restaurant Mediterranean Couscous Salad Recipe

ingredients

1 1/2 cup whole wheat couscous
2 1/2 cups water
1/3 cup sun-dried tomatoes (not packed in oil)

Dressing
2 cloves garlic, pressed or minced
1 tablespoon olive oil
2 tablespoons chopped fresh dill
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar

Vegetables
1 cup peeled diced carrots
1 cup diced zucchini
1/2 cup diced red bell peppers
1/2 cup diced red onions
1/2 cup diced celery
salt & ground black pepper to taste
1 tomato, diced

directions

Place the couscous in a pot and pour 1 3/4 cups boiling water over it, cover and set aside.

Place the sun dried tomatoes and 3/4 cup boiling water in covered heat-proof bowl.

While the tomatoes soften, whisk together the dressing ingredients and set aside. Fluff the couscous with a fork.

Blanch the carrots, zucchini and bell peppers in boiling water until just tender (carrots 8 minutes, zucchini 3 minutes, bell pepper 2 minutes). Drain well.

Drain and chop the sun-dried tomatoes. In a large bowl, combine the couscous, sun-dried tomatoes, blanched vegetables, red onions, celery and dressing. Add salt and pepper.

Chill for at least one hour. Add the diced tomatoes just before serving. Garnish with fresh parsley or dill.

nutrition data

Nutritional data has not been calculated yet.