Ingredients at Firehouse Pantry

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Couscous Salad
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Serves: 4
Prep. Time: 0:35

1 tsp. butter OR margarine
1/2 cup un-cooked couscous
1 cup water
1 red onion - chopped
1 red bell pepper - seeded, chopped
1/3 cup chopped fresh parsley
1/3 cup seedless raisins
1/3 cup toasted sliced almonds
1/2 cup canned chick peas - drained, rinsed
1/2 cup creamy salad dressing - low-fat okay
1/4 cup plain yogurt - low-fat okay
1 tsp. ground cumin
salt and pepper - to taste

Ingredients at Firehouse Pantry

-Melt butter in a saucepan and over medium-low heat.
-Add couscous and stir until coated in butter.
-Add water and bring to boil; reduce heat to a simmer.
-Cover and cook until all water is absorbed.
-Season with salt and pepper; set aside to cool.
-In a salad bowl, combine the couscous, red onion, bell pepper, parsley, raisins, almonds, and chick peas; stir to mix well.
-Whisk together the salad dressing, yogurt, cumin, salt, and pepper.
-Pour the dressing over salad; stir until well blended; chill and serve.

Make It A Meal: Serve with Chicken Kebabs

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