Vegetable Couscous Salad

 

1 C. Dry couscous

1 1/2 C. water

1 chicken bouillon cube, crumbled

1/2 C. dehydrated vegetables or canned vegetables (drained)

1 can of corn (drained)- optional

2 T. olive oil (or other liquid oil such as canola, corn, peanut, etc)

1 T. lemon juice or red wine vinegar

1 tsp. dried parsley

Additional Seasonings as Desired: Try Garlic Powder, Cumin, Coriander, Oregano or Turmeric

Salt and pepper to taste

 

In a medium sauce pot, heat the water and bouillon cube to almost a boil and remove from the heat. Add the dehydrated vegetables to the hot liquid and let these soak for about 15 minutes. If using canned vegetable omit this step. In a separate bowl, add the couscous and pour the liquid over the couscous. Add the drained corn (if using) and vegetables and stir to incorporate. Cover and let this soak for 10 about minutes. Meanwhile, in a small bowl, add the olive oil and lemon juice (or red wine vinegar), season and whisk together. Use a fork to fluff up the couscous then add the dressing. Mix and serve.