Couscous Crunch Salad

Prep Time: 15 minutes
Total Time: 20 minutes
Makes: 8

Ingredients

  1. 2 cups (500 mL) reduced sodium vegetable or chicken broth
  2. 1 3/4 cups (425 mL) whole-wheat couscous
  3. 1/4 cup ( 60 mL) sundried tomatoes, thinly sliced
  4. 1/4 cup (60 mL) sultana raisins
  5. 4 green onions, thinly sliced
  6. 1/2 cup (125 mL) sun-dried tomato dressing
  7. 2 tbsp (30 mL) lemon juice
  8. 1/3 cup (75 mL) pine nuts, toasted
  9. 1/3 cup (75 mL) slivered almonds, toasted
  10. 1 cup (250 mL) lightly packed fresh parsley leaves, chopped

Method

  1. 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.
  2. Meanwhile, combine onions, dressing and lemon juice. Add cooled couscous and nuts to dressing mixture. Add parsley and toss to combine.