Ingredients
COUSCOUS:
1 1/2 CUPS WATER
1 TBSP INSTANT VEGETABLE OR CHICKEN STOCK.
1 1/2 TBSP OIL
1 CUP COUSCOUS
VEGETABLES:
1/2 SEEDLESS CUCUMBER, SKINNED AND DICED
8 SUN-DRIED TOMATOES,CHOPPED OR FRESH TOMATOES DICED
1/2 GREEN PEPPER, DICED
1/2 RED PEPPER, DICED
1/2 YELLOW PEPPER, DICED
1/2 CUP BLACK OLIVES, PITTED AND CHOPPED (OPTIONAL)
1/2 BUNCH OF GREEN ONIONS OR SHALLOTS, CHOPPED
1/2 BUNCH OF PARSLEY, CURLEY OR ITALIAN FLAT LEAF
1 CAN MIXED BEANS WITH CHICK PEAS ( MAY USE JUST CHICK PEAS)
1/2 BUNCH CILANTRO (OPTIONAL)
DRESSING:
2 TBSP RED WINE VINAGER
1/4 CUP OLIVE OIL
1 LARGE GARLIC CLOVE,MINCED
3/4 TSP CURRY POWDER
3/4 TSP GROUND CUMIN
PINCH DRIED OREGANO
PINCH DRIED BASIL
FRESHLY GROUND PEPPER
1/2 TSP SEA SALT
JUICE OF 1/2 LEMON
Preparation
COUSCOUS: BRING WATER, INSTANT STOCK AND OIL TO A BOIL IN A MEDIUM-SIZES SAUCEPAN. ADD COUSCOUS. STIR AND RETURN TO A BOIL. COVER POT, TURN HEAT DOWN IMMEDIATELY TO SIMMER. SIMMER FOR 2 MINUTES. TAKE OFF BURNER AND STAND FOR 10 MINUTES THEN FLUFF WITH FORK. COOL
PLACE ALL VEGETABLES IN LARGE BOWL.
IN A GLASS JAR, PLACE ALL INGREDIENTS FOR DRESSING. SHAKE WELL.
ADD COUSCOUS TO VEGETABLES AND POUR ALL DRESSING ON TOP. TOSS WELL.
REFIGERATE UNTIL READY TO SERVE.
