Couscous With Tomato Vinaigrette

Couscous With Tomato Vinaigrette

Couscous is a tiny pasta that cooks in 5 minutes or less and can be served warm or cold.

20 min. prep time
8 servings
000 Ratings



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


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


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.

Nutrition Facts (1 serving)

Calories: 140

Fat: 2g

Cholesterol: 0mg

Sodium: 220mg

Carbohydrates: 28g

Dietary Fiber: 2g

Protein: 4g

Recipe #11620©2000Land O'Lakes, Inc.

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