Couscous Confetti Salad

Makes about 8 1-cup servings

Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.

1 ¹/₂ cups dry whole-wheat couscous
2 cups boiling water
3 - 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 - 2 cup finely shredded red cabbage
¹/₂ cup finely chopped fresh parsley
¹/₂ cup golden raisins or chopped dried apricots
1 juice of 1 lemon
¹/₄ cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder
1 ¹/₂ teaspoons salt

In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.

Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.

In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.

Per 1-cup serving

• Calories: 194
• Fat: 2.1 g
• Saturated Fat: 0.3 g
• Calories from Fat: 9.8%
• Cholesterol: 0 mg
• Protein: 5.2 g
• Carbohydrates: 40.2 g
• Sugar: 10 g
• Fiber: 4.2 g
• Sodium: 283 mg
• Calcium: 33 mg
• Iron: 1.1 mg
• Vitamin C: 40.9 mg
• Beta Carotene: 1157 mcg
• Vitamin E: 0.7 mg

Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.