Couscous Confetti Salad Recipe
Ingredients
| Water | 1/3 Cup (16 tbs) (SALAD) | |
| Couscous | 1/3 Cup (16 tbs), uncooked (SALAD) | |
| Salt | 1/4 Teaspoon (SALAD) | |
| Cucumber | 1/2 Cup (16 tbs), finely chopped (SALAD) | |
| Carrot | 1/2 Cup (16 tbs), shredded (SALAD) | |
| Green bell pepper | 1/2 Cup (16 tbs), thinly sliced (SALAD) | |
| Red onion | 1 Tablespoon, chopped (SALAD) | |
| Sunflower seeds - 1 tablespoon, shelled | ||
| White wine vinegar | 2 Tablespoon (DRESSING) | |
| Olive oil | 2 Tablespoon (DRESSING) | |
| Water | 1 Tablespoon (DRESSING) | |
| Sugar | 1 1/2 Teaspoon (DRESSING) | |
| Rosemary leaves | 1 Teaspoon, crushed (DRESSING) | |
| Dry mustard | 1/2 Teaspoon (DRESSING) | |
Directions
MAKING
1) Take a small saucepan and bring water to a boil.
2) Stir in salt and couscous. Cover and let stand until the mixture cools down to room temperature.
3) Take a medium bowl and combine together cooled couscous with all the remaining salad ingredients. Toss nicely.
4) Take a small bowl and mix together all dressing ingredients in it. Blend nicely.
SERVING
5) Pour the prepared dressing over salad and toss to coat well. Serve immediately.
1) Take a small saucepan and bring water to a boil.
2) Stir in salt and couscous. Cover and let stand until the mixture cools down to room temperature.
3) Take a medium bowl and combine together cooled couscous with all the remaining salad ingredients. Toss nicely.
4) Take a small bowl and mix together all dressing ingredients in it. Blend nicely.
SERVING
5) Pour the prepared dressing over salad and toss to coat well. Serve immediately.
Chef
