Quick couscous vegetable salad

1 Servings

Ingredients

Quantity Ingredient
1¼ cup Water
1 tablespoon Margarine or butter
1 cup Uncooked couscous
1 tablespoon Sugar (up to 2)
⅛ teaspoon Pepper
3 tablespoons White wine vinegar or rice vinegar
½ teaspoon Soy sauce
3 tablespoons Olive oil or oil
3 tablespoons Sesame seed
1 pack (1-lb.) Green Giant American Mixtures Frozen Corn, Broccoli and Red Peppers, thawed, drained*
⅓ cup Raisins
¼ cup Chopped fresh parsley

Directions

In medium saucepan, bring water and margarine to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.

Meanwhile, in small jar with tight-fitting lid, combine sugar, pepper, vinegar and soy sauce; shake well. Set aside.

Heat oil in large skillet over medium-low heat until hot. Add sesame seed; cook and stir 1 to 3 minutes or until seed begins to brown. Carefully add vegetables; cook and stir 1 minute or until thoroughly heated. Remove from heat. Add vinegar mixture; toss to coat.

Fluff couscous lightly with fork. In large bowl, combine couscous, vegetable mixture, raisins and chopped parsley; toss to mix. Salt to taste, if desired.

Garnish with additional fresh parsley, if desired. Serve warm.

12 (½-cup) servings.

TIP: * One (1-lb.) pkg. Green Giant® American Mixtures® Frozen Broccoli, Carrots and Water Chestnuts can be substituted.

Posted to EAT-L Digest 07 Mar 97 by Althea L LeBlanc <thealater@...> on Mar 8, 1997

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