calico couscous

Calico Couscous

• 1 cup water
• 3/4 cup uncooked couscous
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1/2 cup red or yellow pepper
• 1/4 cup thinly sliced green onions
• 1/2 cup dried cranberries

DRESSING:

• 3 T. red wine vinegar
• 1 T. olive oil
• 1 T. Dijon mustard
• 1/4 t. salt
• 1/4 t. pepper

In a small saucepan, bring water to boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with fork.

In the meantime, place celery, carrots, and pepper in a microwave bowl; pour water to cover the vegetables, cover, and microwave for 5 minutes or until tender. Drain well.

In a serving bowl, combine the couscous, cooked vegetables, onion, and cranberries. In a jar or Tupperware dish with tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serves 6.

Nutrition: 148 cal, 3g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 143mg sodium, 28g carbs, 3g fiber, 8g sugars, 3g protein, 54% vit. A, 37% vit. C, 2% calcium, 4% iron.