cold couscous salad

couscous
chopped vegetables
salt and pepper
vinegar
dried cranberries
olive oil
mint
garlic

a couple of packets of artificial sweeter makes this salad a little less tart. optional
lemon juice can be used instead of vinegar

saute garlic in olive oil for 1 minute, low heat just to infuse oil, do not brown garlic, add water, bring to a boil, add salt and cranberries and couscous, stir, remove from heat, cover and let stand 5 minutes. clean and chop all vegetables and mint. fluff couscous with a fork, combine all ingrediants adding in pepper and vinegar stir to combine, chill for at least an hour, even better the next day

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JLANIER70.