How amazing does it sound to make a yummy nutritious meal done start to finish in ten minutes? I had literally a craaaaaaazy day last week and the thought of making dinner for the kids was completely daunting. I was really close to whipping up some grilled cheese, but then remembered I’d seen this recipe the other day. Ten minutes later, BOOM the kiddos are gobbling up couscous!
Confetti Couscous Salad (original recipe found here)
- 1 cup chicken broth
- 1 cup uncooked couscous
- 1/2 cup celery, chopped
- 1/2 cup carrot, shredded
- 1/4 cup green onions, finely sliced
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds, toasted
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
In a small saucepan, bring chicken broth to a boil. Stir in couscous; cover and remove from the heat. Let sand for 5 minutes. Fluff with a fork; cool.
“Tastes so nice, they named it twice!” Says my father-in-law. 🙂