Couscous with Tomato Vinaigrette

[Guest guest]

I'm lovin' my couscous. I bought a few pounds so I

have another recipe here to post.

 

Mark

 

Couscous with Tomato Vinaigrette

 

Couscous:

2 cups water

1 cup uncooked couscous

1/2 teaspoon salt

1/2 cup finely chopped carrot

1/2 cup currants or golden raisins

1/2 cup finely chopped green bell pepper

 

Vinaigrette:

1 5.5-ounce can spicy hot vegetable juice cocktail

2 tablespoons chopped fresh parsley

1 tablespoon red wine vinegar

1 tablespoon vegetable oil

2 teaspoons finely chopped fresh garlic

2 teaspoons lemon juice

 

Garnish:

8 leaf lettuce leaves

 

Bring water to a full boil in 2-quart saucepan (4 to 5

minutes). Stir in couscous and salt. Remove from heat.

Cover; let stand 5 minutes.

Fluff couscous with fork. Place in large bowl; add

carrot, currants and green pepper.

Stir together all vinaigrette ingredients in small

bowl. Pour over couscous mixture; mix until well

coated. Cover; refrigerate at least 1 hour to blend

flavors.

To serve, spoon couscous mixture onto lettuce leaves.

Serves 8.

 

 

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