Vegan Couscous Confetti Salad

Compliments of Physicians Committee
Makes about 8 1-cup servings

• Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.
• 1 1/2 cups dry whole-wheat couscous
• 2 cups boiling water
• 3 - 4 green onions, finely chopped, including tops
• 1 red bell pepper, seeded and finely diced
• 1 carrot, grated
• 1 - 2 cups finely shredded red cabbage
• 1/2 cup finely chopped fresh parsley
• 1/2 cup golden raisins or chopped dried apricots
• juice of 1 lemon
• 1/4 cup seasoned rice vinegar
• 1 tablespoon olive oil (reduce to 1tsp or omit altogether)
• 1 teaspoon curry powder
• 1 1/2 teaspoons salt

In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.

Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.

In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.