Rainbow Couscous Salad

Rainbow Couscous Salad

Couscous is tossed with scallions, dried cranberries, parsley and mint before being coated in a dressing of white miso, lemon juice, oregano and honey. This recipe can be changed to fit any taste and is great served either hot or cold. This recipe comes to us from Easy Meals to Cook with Kids by Julie Negrin © 2010.

To make the miso dressing:

 Whisk the vinegar, lemon juice, garlic, miso, celery seed, oregano, black pepper and honey together in a large bowl.

Together:  Have one person slowly add the olive oil while the other person whisks the dressing rapidly. Set aside.

To complete the Rainbow Couscous Salad:

 Cook the couscous according to package directions. Pour in a large bowl.

> Add the diced vegetables, scallions and dried fruit to the couscous and stir. Gently fold in the parsley and mint and optional beans, nuts, feta cheese, chicken and/or shrimp, if using.

Together:  Pour the dressing over the couscous mixture and stir until thoroughly mixed. Serve warm or cold and enjoy.

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