Couscous Confetti salad from the 21 day vegan kickstart

Couscous Confetti Salad from The 21-Day Vegan Kickstart

The Vegan Project has finally surged into the future with all of us getting that magical little hand device, the iphone 4. And with it comes literally thousands of applications, some are time wasters, some are really useful, and some are vegan! One of our favourite finds in the app world has been the 21-Day Vegan Kickstart, which is free, and outlines seven days of breakfast, lunch, dinner and snacks complete with recipes, and even incorporating leftovers. For those without an iphone, you can view the entire meal plan here. Below is a recipe for Couscous Confetti Salad that is super flavourful while being super healthy-bonus!

Ingredients:

1 1/2 cups dry whole-wheat couscous

2 cups boiling water

3 – 4 green onions, finely chopped, including tops

1 red bell pepper, seeded and finely diced

1 carrot, grated

1 – 2 cup finely shredded red cabbage

1/2 cup finely chopped fresh parsley

1/2 cup golden raisins or chopped dried apricots

1 juice of 1 lemon

1/4 cup seasoned rice vinegar

1 tablespoon olive oil

1 teaspoon curry powder (we like to use 1 tablespoon for extra curry goodness)

1 1/2 teaspoons salt

Method:

In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.

Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.

In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.

Makes about 8 1-cup servings

Enjoy!

~The Vegan Project