Couscous Confetti Salad

This recipe is from the 21 Day Vegan Kickstart App. Don't you just love our day and age? Being vegan is SO MUCH EASIER than it used to be. Just Google away, and you will find kick ass recipes. The recipe includes the following:

1 1/2 cups dry whole-wheat couscous
2 cups boiling water
3 – 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 – 2 cup finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 cup golden raisins or chopped dried apricots
1 juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder (we like to use 1 tablespoon for extra curry goodness)
1 1/2 teaspoons salt

Method:
In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.
Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.
In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.
Makes about 8 1-cup serving

Chop all the veggies while the couscous is cooking. Put all the veggies in a large bowl then add the couscous. Toss with the oil mixture then eat or put in the fridge. This made a TON, and still tasted great the next day.  I used dried pineapples instead of apricots because they were hella expensive! (What up whole foods? Really? pssh) Anyway, this was awesome and is becoming a weekly staple in my house. You will feel full and satisfied, and you will be full of nutrients too!