Calico Couscous

• 1 cup Water
• 3/4 cups Uncooked Couscous
• 1/2 cups Chopped Celery
• 1/2 cups Chopped Carrot
• 1/2 cups Red Or Yellow Pepper
• 1/4 cups Green Onions, Thinly Sliced
• 1/2 cups Dried Cranberries
• _____
• FOR THE DRESSING:
• 3 Tablespoons Red Wine Vinegar
• 1 Tablespoon Olive Oil
• 1 Tablespoon Dijon Mustard
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper

1. In a small saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with fork.
2. In the meantime, place celery, carrots, and pepper in a microwave bowl; pour water to cover the vegetables, cover, and microwave for 5 minutes or until tender. Drain well.
3. In a serving bowl, combine the couscous, cooked vegetables, green onions, and cranberries. In a jar or Tupperware dish with tight-fitting lid, combine the dressing ingredients; shake well. Pour over the salad and toss to coat. Serves 6.
4. Nutrition: 148 cal, 3g fat, og saturated fat, 0g trans fat, 0mg cholesterol, 143mg sodium, 28g carbs, 3g fiber, 8g sugars, 3g protein, 54% vit. A, 37% vit. C, 2% calcium, 4% iron.

water, couscous, celery, carrot, red, ubc, cranberries, dressing, red wine vinegar, olive oil, dijon mustard, ubc, ubc

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