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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is an easy and low fat salad, it's great alternative to a rice or pasta salad, goes great with a BBQ. Prep time includes 1 hour chilling time. If desired the recipe may be doubled. Ingredients:
2 cups diced cooked chicken (good also) or 2 cups seafood (good also) or 2 cups ham (good also) |
1/3 cup uncooked couscous |
1/4 cup red wine vinegar |
2 -3 tablespoons olive oil |
1 tablespoon dijon mustard |
1/2-1 teaspoon dried parsley flakes |
salt and pepper |
1/8 teaspoon sugar, to taste |
1/8 teaspoon garlic powder or 1/8 teaspoon fresh minced garlic, to taste |
1 1/2 cups chopped red bell peppers |
1 1/4 cups chopped peeled cucumbers |
1 cup chopped onion (red onion is best, but white may be used) |
1/4-1/2 cup currants |
1 (11 ounce) can sweet whole kernel corn, drained (can use frozen, or left-over cut off kernels from grilled corn on the cob) |
Directions:
1. Bring 1/2 cup water to boil (can use sodium-free chicken broth instead of water) in a micowave-safe bowl.
2. Stir in the coucous; cover, and set aside for 5 minutes.
3. Uncover; fluff with a fork, cover and chill in the refrigerator until cold.
4. In a bowl, combine vinegar, and the next 7 ingredients (oil through the garlic),; stir well with a whisk.
5. Remove the cold coucous from the fridge.
6. Add in the remaining ingredients to the coucous; mix well Add in the dressing, and mix/toss again.
7. Return to the fridge for 1 hour to combine the flavors before serving.
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