Couscous Crunch Salad

Prep time: 15min
Total time: 20min
Serves 8
2 cups
sodium-reduced vegetable or chicken broth
500 mL
1 3/4 cups
whole-wheat couscous
425 mL
1/4 cup
Sundried Tomatoes, blanched and thinly sliced
60 mL
1/4 cup
sultana raisins
60 mL
4
green onions, thinly sliced
0
1/2 cup
Sun-Dried Tomato California Dressing
125 mL
2 tbsp
lemon juice
30 mL
1/3 cup
Pine Nuts, toasted
75 mL
1/3 cup
Slivered Almonds, toasted
75 mL
1 cup
lightly packed fresh parsley leaves, chopped
250 mL
calories
320
fat
8 g
carbs
54 g
protein
11 g

Directions

  1. Bring broth to a boil. Combine couscous, sundried tomatoes and raisins in a heatproof bowl. Pour in broth, cover tightly and let stand 5 min. Fluff with a fork and cool to room temperature.

  2. Meanwhile, combine onions, dressing and lemon juice. Add cooled couscous and nuts to dressing mixture. Add parsley and toss to combine.