Wednesday, May 2, 2007

Confetti Couscous, by Heather (who else?)

I used to make something like a confetti salad with couscous all the time and everyone loved it. I would use Near East... I think it was garlic & herb flavor.
Do a small dice of different color bell peppers & tomatoes (about 3 plum tomatoes and maybe a cup altogether of peppers)
and thinly slice 3 or 4 green onions (the white & green parts).
Mix it all up with the cooked couscous and add your favorite Italian dressing (I guess start with about 1/3 C and then see if it tastes good).
Give it some time in the fridge for the flavors to meld and the couscous to cool if you didn't do that before.

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