Couscous crunch salad
Couscous crunch salad

Preparation time 15 minutes

Total time: 20 minutes

Ingredients

  1. 500 mL (2 cups) sodium-reduced vegetable or chicken broth
  2. 425 mL (1¾ cups) whole wheat couscous
  3. 60 mL (¼ cup) sundried tomatoes
  4. 60 mL (¼ cup) sultana raisins
  5. 4 green onions, thinly sliced
  6. 125 mL (½ cup) sun-dried tomato California dressing
  7. 30 mL (2 tbsp.) lemon juice
  8. 80 mL (⅓ cup) pine nuts, toasted
  9. 80 mL (⅓ cup) slivered almonds, toasted
  10. 250 mL (1 cup) lightly packed fresh parsley leaves, chopped

Directions

  1. Bring broth to a boil in a saucepan.
  2. Combine couscous, sundried tomatoes and raisins in a heatproof bowl. 
  3. Pour in broth, cover tightly and let stand 5 minutes. 
  4. Fluff with a fork and cool to room temperature.
  5. Meanwhile, combine onions, dressing and lemon juice in a large bowl. 
  6. Add cooled couscous and pine nuts. 
  7. Add parsley and toss to combine. 

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