I love couscous, especially in the summer mixed up with some veggies and dried fruit. This recipe, which I found at Tasty Kitchen, is so simple and delicious. I tweaked it just a bit–it makes a great side to take to a cookout, or just to have for dinner!
1 cup vegetable stock
¾ cups Uncooked Couscous
½ cups Chopped Celery
½ cups Chopped Carrot
½ cups Red Or Yellow Pepper
¼ cups Green Onions, Thinly Sliced
½ cups Dried Cranberries (or other dried berry…cherries, pomegranate, etc.)
3 Tablespoons Red Wine Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Dijon Mustard
¼ teaspoons Salt
¼ teaspoons Pepper
In a small saucepan, bring vegetable stock to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with fork.
In the meantime, place celery, carrots, and pepper in a microwave bowl; pour water to cover the vegetables, cover, and microwave for 5 minutes or until tender. Drain well.
In a serving bowl, combine the couscous, cooked vegetables, green onions, and cranberries. In a jar or Tupperware dish with tight-fitting lid, combine the dressing ingredients; shake well. Pour over the salad and toss to coat. Serves 6.