Couscous-Salad-for-Schools-350x350

Couscous Salad for Schools

  • Yields 2 gallons
  • Details

    • Serving Size: 1/2 cup

    INGREDIENTS

    • 6 1/2 cups instant couscous
    • 4 1/4 cups California raisins
    • 4 1/4 cups chopped green bell peppers
    • 3 1/4 cups shredded carrots

    Orange Vinaigrette

    • 2 1/8 cups vegetable oil
    • 1 cup + 2 tablespoons orange juice concentrate, thawed
    • 1/2 cup + 1 tablespoon vinegar
    • 3 tablespoons sugar
    • 2 1/2 tablespoons dried chopped chives
    • 2 tablespoons dried parsley
    • 1 tablespoon salt

    PROCEDURE

    1. Cook couscous according to package directions; stir gently with spoon to fluff.
    2. Add raisins, peppers and carrots; mix well.
    3. Combine ingredients for vinaigrette and mix well.
    4. Toss vinaigrette with salad ingredients; chill.
    5. Serve 1/2 cup per serving.

    Nutrition Facts Per Serving

    Calories 170 (38% from fat); Total Fat 7g (sat 0g, mono 4g, poly 2g, trans 0g ); Cholesterol 0mg; Protein 3g; Carbohydrate 24g; (Dietary Fiber 2g; Sugars 9g; ); Iron 0mg; Sodium 115mg; Calcium 9mg; Potassium 149mg

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