Asian Couscous Salad

• FOR THE SALAD:
• 1 cup Uncooked Whole Wheat Couscous
• 1-1/4 cup Water
• 3/4 bags Pre-shredded Coleslaw Mix (16 Ounce Bag)
• 2 whole Carrots, Shredded
• 4 whole Green Onions, Thinly Sliced
• 1/2 cups Sliced And Toasted Almonds
• 1/3 cups Crunchy Chow Mein Noodles (optional)
• _____
• FOR THE DRESSING:
• 1/2 cups Seasoned Rice Wine Vinegar
• 1/2 cups Olive Oil, Or Your Preference
• 1 Tablespoon Hoisin Sauce
• 1 Tablespoon Honey
• 2 cloves Minced Or Pressed Garlic
• 1 pinch Salt And Pepper, to taste

1. In small bowl, whisk together rice wine vinegar, oil, hoisin, honey, garlic, salt and pepper. Set aside.
2. Bring 1 1/4 cups water to boil. Add 1 cup uncooked whole wheat couscous. Take off heat and set aside for 5 minutes. Once couscous has absorbed water, fluff with a fork and let cool.
3. In large bowl combine shredded coleslaw mix, carrots, green onion and almonds (and crunchy noodles if you like 'em). Add the cooled couscous to mixture and gently combine. Add dressing to salad and toss. Taste for additional salt and pepper. Can be served immediately at room temperature or refrigerate for 1 hour before serving.

salad, whole wheat couscous, water, mix, carrots, green onions, almonds, crunchy, dressing, vinegar, olive oil, hoisin sauce, honey, garlic, salt

Taken from tastykitchen.com/recipes/salads/asian-couscous-salad/ (may not work)