Tri-Colored Couscous Salad

1 cup tri-colored couscous
2 tablespoons of Bragg’s Apple Cider Vinegar
1 teaspoon Bragg’s Liquid Aminos
1/2 a cucumber, quartered
1/2 cup red onion, chopped
2 Roma tomatoes, diced
1 Jalapeno pepper, chopped
1/2 cup cilantro

In a bowl pour apple cider vinegar and liquid aminos. Add cucumber and let stand for 15 minutes. Boil 1 cup of water (or veggie broth) and add to couscous, let stand for about 10 minutes. Combine the red onion, tomatoes, Jalapeno pepper and cilantro in the bowl and mix. Pour in couscous and combine. If you want to spice it up, I recommend Sriracha Hot Sauce. Serve and enjoy.

Couscous Salad

1 cup couscous
1 cup boiling water
1 tsp vegetable bouillon
1/4 cup apple cider vinegar
1/2 cucumber, chopped
2 roma tomatoes, diced
1/2 cup crumbled feta (I have made it with and without, it’s still good!)
2 cloves garlic, minced
salt and pepper to taste
parsley to garnish

1. In a bowl mix cucumbers, vinegar and garlic. Let sit 20 minutes to marinate.
2. In another bowl, add boiling water to couscous and cvegetable stock. Mix and let cool.
3. Once couscous is cool, add cucumber mixture, onion, tomatoes, olive oil, salt and pepper. Stir in feta. Garnish with parsley. (Note: I omitted the feta to make it McDougall complaint).

SOURCE: Janet is Hungry: My Gastronomic Adventures