Recipe - Quick Couscous Vegetable Salad

1 One fourth cup Water
1 tablespoon Margarine or butter
1 cup Uncooked couscous
1 tablespoon Sugar (up to 2)
1/8 teaspoon Pepper
3 tablespoon White wine vinegar or rice
vinegar
One half teaspoon Soy sauce
3 tablespoon Olive oil or oil
3 tablespoon Sesame seed
1 pack (1lb.) Green Giant American
Mixtures Frozen Corn,
Broccoli and Red Peppers,
thawed, drained*
1/3 cup Raisins
One fourth cup Chopped fresh parsley

In medium saucepan, bring water and margarine to a boil. Stir in couscous;
cover. Remove from heat; let stand 5 minutes.

Meanwhile, in small jar with tightfitting lid, combine sugar, pepper,
vinegar and soy sauce; shake well. Set aside.

Heat oil in large skillet over mediumlow heat until hot. Add sesame seed;
cook and stir 1 to 3 minutes or until seed begins to brown. Carefully add
vegetables; cook and stir 1 minute or until thoroughly heated. Remove from
heat. Add vinegar mixture; toss to coat.

Fluff couscous lightly with fork. In large bowl, combine couscous,
vegetable mixture, raisins and chopped parsley; toss to mix. Salt to taste,
if desired.

Garnish with additional fresh parsley, if desired. Serve warm.
12 (1/2cup) servings.

TIP: * One (1lb.) pkg. Green Giant® American Mixtures® Frozen Broccoli,
Carrots and Water Chestnuts can be substituted.

Posted to EATL Digest 07 Mar 97 by Althea L LeBlanc thealater@JUNO.COM
on Mar 8, 1997