Grilled Mexican-Style Steak & Pepper Wrap
Couscous Crunch Salad
This month, discover a fresh and crunchy salad, perfect for busy days. Simple to make and full of texture and flavour, it brings a refreshing boost to your plate.
Servings: 8
Preparation time: 15 mins
Total time: 20 mins
Ingredients
- 2 cups reduced sodium vegetable or chicken broth (500 mL)
- 1 3/4 cups whole-wheat couscous (425 mL)
- 1/4 cup sundried tomatoes, thinly sliced (60 mL)
- 1/4 cup sultana raisins (60 mL)
- 4 green onions, thinly sliced -1/2 cup
- 1/2 cup sun-dried tomato dressing (125 mL)
- 2 tbsp lemon juice (30 mL)
- 1/3 cup pine nuts, toasted (75 mL)
- 1/3 cup slivered almonds, toasted (75 mL)
- 1 cup lightly packed fresh parsley leaves, chopped (250 mL)
Directions
- Bring broth to a boil. Combine couscous, sundried tomatoes and raisins in a heatproof bowl. Pour in broth, cover tightly and let stand 5 min. Fluff with a fork and cool to room temperature.
- Meanwhile, combine onions, dressing and lemon juice. Add cooled couscous and nuts to dressing mixture. Add parsley and toss to combine.
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