Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Water 2 md Tomatoes, cut into thin
1 ea « cups quick-cooking -wedges
-couscous 1 ea Cucumber, peeled and
« cup no-salt added -chopped into ¬" dice
-vegetable juice 4 ea Scallions, chopped
2 T Safflower oil « green bell pepper, chopped
2 T Red wine vinegar ¬ red bell pepper, chopped
1 ea Garlic clove, minced 2 ea Radishes, thinly sliced
1 T Prepared white horseraddish 1 ea Celery stalk, sliced
¬ cup chopped fresh 1 ea In a medium saucepan, heat
-cilantro or parsley -the water to boiling over
« tsp. salt -high heat. Stir
¬ tsp. pepper

in the couscous. Reduce the heat to a simmer, cover and cook until the
water is absorbed, about 5 minutes. Fluff the grains of couscous with
a fork. Transfer to a large bowl and let cool. 2. Prepare a dressing
by mixing the vegtable juice, oil, vinegar, garlic, horseradish,
cilantro, salt and pepper in a small bowl or by shaking the
ingredients together in a jar with a tigh-fitting lid. 3. Add the
tomatoes, cucumber, scallions, green and red bell peppers, radishes
and celery to the couscous. Pour the dressing over the salad and toss
until evenly combined. 6 servings From "Great Grains" by Linda
Drachman Peter Wynne AR/95

Submitted By APRIL ROCHE On 01-25-95

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