Thursday, May 19, 2011

Cous Cous Salad with Confetti Vegetables and Currants

A very light salad which would be good for lunch or brunch.  It can be made a day ahead and served cold or room temperature so it's a perfect side dish for a BBQ.


1 box of plain cous cous (whole wheat if you can find it)
1 cup of chopped tri colored sweet peppers (red, orange and yellow)
3 scallions chopped
1/2 cup of chopped shredded carrots
1/2 cup of currants

1/4 cup of fresh lemon juice
2 Tablespoons of lemon zest (zest of 2 lemons)
1 teaspoon of djon mustard
2 teaspoons of honey
1/2 teaspoon of salt
1/4 teaspoon of black pepper

Cook cous cous according to package directions and set aside in a large bowl.  Whisk together lemon juice, zest, mustard, honey, salt and pepper in a small bowl.  Add chopped vegetables and currants to cooked cous cous and toss to combine.  Pour dressing over cous cous and vegetables and toss with a large spoon until evenly coated.  Refrigerate for at least 2 hours and up to overnight.  Serve cold or room temperature (I prefer room temperature).

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