Couscous cooks in 5 minutes or less and can be served warm or cold.
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Couscous
2 cups water
1 cup uncooked couscous
12 teaspoon salt
1 small (12 cup) finely chopped carrot
12 cup currants or golden raisins
12 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
STEP 1
Bring water to a full boil in 2-quart saucepan. Stir in couscous and salt. Remove from heat. Cover; let stand 5 minutes.
STEP 2
Fluff couscous with fork. Place in large bowl; add carrot, currants and green pepper.
STEP 3
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.
STEP 4
To serve, spoon couscous mixture onto lettuce leaves.
