Garden Fresh Couscous Salad
|Water||2 Cup (32 tbs)|
|Instant chicken bouillon granules||2 Teaspoon|
|Couscous||10 Ounce (1 Package)|
|Carrot||1 Large, shredded|
|Green sweet pepper||1 Large, cut into 1/2-inch squares|
|Zucchini||1 Large, halved lengthwise and thinly sliced|
|Yellow summer squash||1 Large, thinly sliced|
|Cherry tomatoes||1 Cup (16 tbs), thinly sliced|
|Clear italian salad dressing||8 Ounce (1 Bottle)|
1 In a medium saucepan combine water and bouillon granules; bring to boiling. Add couscous. Remove from heat; cover and let stand for
5 minutes or until liquid is absorbed. Transfer to an extra-large bowl.
2 Add carrot, sweet pepper, zucchini, yellow summer squash, and cherry tomatoes; mix well. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 6 to 24 hours.