Vegetable-Couscous Salad with Citrus Vinaigrette

Oxmoor House
Make Ahead
7 servings (serving size: 1 cup)

Ingredients

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1 1/4 cups water
1 cup uncooked couscous
1 cup chopped carrot
1 cup chopped broccoli
1 cup chopped cauliflower
1/2 cup chopped green onions
1/4 cup minced fresh parsley
1 medium tomato, seeded and chopped
3/4 cup orange juice
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard

Preparation

1. Bring water to a boil in a small saucepan; stir in couscous. Cover, remove from heat, and let stand 5 minutes. Transfer couscous to a large bowl. Add carrot and next 5 ingredients; stir well.

2. Combine orange juice and remaining 3 ingredients; stir well. Pour over couscous mixture; toss well. Cover and chill at least 1 hour.

Created date

April 2008

Nutritional Information

Calories 90
Caloriesfromfat 24 %
Fat 2.4 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.6 g
Carbohydrate 15.3 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 83 mg
Calcium 0.0 mg