Couscous and Vegetable Salad
- 14 ounces Couscous
- 1 ½ ounces sun-dried tomato in oil
- 3 tablespoons Currants
- 3 tablespoons raisins
- 1 Red Bell pepper
- Vegetable broth (amount is determined by the couscous directions)
- 1 onion
- ½ bunch mint
- 2 tablespoons White vinegar
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- freshly ground peppers
Bring the vegetable stock to a boil, the pour over the couscous, raisins, and currants. Let soak for 10 minutes, then fluff with a fork.
Coarsely chop the sun-dried tomatoes. Rinse and halve the peppers. Remove the seeds and finely dice. Peel and finely dice the onion. Coarsely chop the mint.
Mix the vinegar, lemon juice, and oil to make a dressing. Season to taste with salt and pepper, then add to the vegetables and toss until thoroughly combined.
Mix the vegetables into the couscous, garnish with the mint, and serve.