Gazpacho-couscous salad

1 servings

Ingredients

Quantity Ingredient
2 cups Water
1 each « cups quick-cooking couscous
« cup no-salt added vegetable juice
2 tablespoons Safflower oil
2 tablespoons Red wine vinegar
1 each Garlic clove, minced
1 tablespoon Prepared white horseraddish
¬ cup chopped fresh cilantro or parsley
« tsp. salt
¬ tsp. pepper
2 mediums Tomatoes, cut into thin wedges
1 each Cucumber, peeled and chopped into ¬\" dice
4 eaches Scallions, chopped
« green bell pepper, chopped
¬ red bell pepper, chopped
2 eaches Radishes, thinly sliced
1 each Celery stalk, sliced
1 each In a medium saucepan, heat the water to boiling over high heat. Stir

Directions

in the couscous. Reduce the heat to a simmer, cover and cook until the water is absorbed, about 5 minutes. Fluff the grains of couscous with a fork. Transfer to a large bowl and let cool. 2. Prepare a dressing by mixing the vegtable juice, oil, vinegar, garlic, horseradish, cilantro, salt and pepper in a small bowl or by shaking the ingredients together in a jar with a tigh-fitting lid. 3. Add the tomatoes, cucumber, scallions, green and red bell peppers, radishes and celery to the couscous. Pour the dressing over the salad and toss until evenly combined. 6 servings From "Great Grains" by Linda Drachman & Peter Wynne AR/95

Submitted By APRIL ROCHE On 01-25-95

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