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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Heriot Bay, British Columbia, Lynn Gamache shares this delightful chilled salad. It's great for picnics, she notes. It can be prepared a day early and goes well with most main dishes. Add cooked shrimp or cheese cubes for a simple one-dish meal. Ingredients:
3/4 cup water |
1/2 cup uncooked couscous |
1 cup frozen peas, thawed |
3/4 cup diced cucumber |
1 large carrot, shredded |
1/4 cup crumbled cooked bacon |
2 green onions, chopped |
1 teaspoon minced fresh parsley |
dressing: |
1/4 cup olive oil |
1 tablespoon cider vinegar |
1 tablespoon soy sauce |
1 teaspoon sugar |
1 teaspoon curry powder |
Directions:
1. In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, peas, cucumber, carrot, bacon, onions and parsley. Cover and refrigerate until chilled.
2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat. Yield: 4 servings.
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