Cool couscous creates the basis for a hearty summer salad to serve as a side dish or a vegetarian main course. This version takes the concept in a fresh, sweet direction.
Serves 6; 18 mgs. of sodium per serving
Ingredients:
- 1 10-oz. box quick-cooking couscous prepared according to directions, omitting salt.
- 3 carrots, peeled and grated
- 1 cup yellow raisins
- 1/2 cup chopped parsley
- 1/2 cup red onion, chopped
- 2 tbsp. olive oil
- 1 tbsp. red wine vinegar
Directions: Allow the couscous to cool off completely, then add the carrots, raisins, parsley and red onion and toss to distribute. Sprinkle with the oil and vinegar and toss again. If the salad seems too dry, add a bit more oil and vinegar.