Curried Couscous Veggie Salad

1-1/4 cups water
1/4 teaspoon salt
1 cup dry whole wheat couscous
1 cup finely shredded or grated red cabbage
1/2 cup each:
--grated carrots
--finely chopped red bell pepper
--chopped dried apricots
--minced fresh parsley
--finely chopped scallions (green onions) including the bulb and the green tops (about 2-3)

Dressing:
1 tablespoon freshly squeezed lemon juice
3 tablespoons seasoned rice vinegar
2 teaspoons canola oil or olive oil
1 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Optional - slivered almonds for sprinkling on top

Put water and salt in a small saucepan on the stove. Bring to a boil and remove from heat. Stir in the couscous, cover, and set aside (off the heat).

Meanwhile, chop and shred the veggies and place in a bowl large enough to hold 6-7 cups. Stir to mix the veggies, then add the couscous.

In a small bowl whisk together the lemon juice, rice vinegar, oil, curry powder, salt, and pepper. Stir into the salad. Cover and refrigerate until ready to serve.

This makes about 6 cups. Serving size is 1 cup. If desired sprinkle each serving with 2 tablespoons slivered almonds for additional protein. Count the almonds separately -- they are not included in the nutrition informaton.

Number of Servings: 6

Recipe submitted by SparkPeople user ANTIOCHIA.