2 Tbsp Dijon Mustard
¼ Cup Red Wine Vinegar
½ tsp Sugar
¼ Cup Olive Oil
Salt to Taste
Pepper to Taste
2 Cups Cooked Couscous
½ Red Pepper, chopped
½ Cup Edamame (shelled)
½ Cup Craisins
¼ Cup Red Onion, chopped
Combine Mustard, Vinegar and Sugar in a small bowl. While whisking, slowly add the Olive Oil to combine. Add Salt and Pepper to taste.
Cook Couscous according to directions on package.
Combine remaining ingredients and add to Couscous.
Add vinaigrette to taste.
Couscous is made from Semolina wheat and coated with wheat flour. If you’ve never cooked with it before, I cannot emphasize how easy it is! Boil water, remove from heat, add the couscous, let sit for 5 minutes and you’re done! You can find it at your local grocery store near the rice.
If you’re feeling more adventurous, substitute Quinoa for the Couscous. Quinoa is a grain chock full o protein and amino acids. It tends to be on the bitter side so make sure you soak it for a bit before you cook it. You can find Quinoa at specialty grocery stores.
Also, don’t panic with the Edamame! Your local grocer will have it in the freezer section. You can also buy it fresh in the organic section but it’s a bit pricey.
PS This salad is also fantastic served cold!