Recipe

Couscous Salad for Schools

Details

Yields 2 gallons
Serves:
Serving size: (1/2 cup each)

Ingredients

6-1/2 c. Instant Couscous
4-1/4 c. California Raisins
4-1/4 c. Chopped Green Bell Peppers
3-1/4 c. Shredded Carrots

Orange Vinaigrette

2 1/8 cups Vegetable oil
1 c. + 2 tablespoons Orange Juice Concentrate, thawed
1/2 c. + 1 tablespoon Vinegar
3 tbsp. Sugar
2-1/2 tbsp. Dried Chopped Chives
2 tbsp. Dried Parsley
1 tbsp. Salt

Directions

1. Cook couscous according to package directions; stir gently with spoon to fluff.
2. Add raisins, peppers and carrots; mix well.
3. Combine ingredients for vinaigrette and mix well.
4. Toss vinaigrette with salad ingredients; chill.
5. Serve 1/2 cup per serving.

Nutrition Information (per serving)

Calories 170(38% from fat); Total Fat 7g (sat 0.5g, mono 4g, poly 2g); Cholesterol 0mg; Protein 3g; Carbohydrates 24g; Fiber 2g; Iron 0.5mg; Sodium 115mg; Calcium 9mg