Vegetable Couscous with Citrus Vinaigrette
Recipe by Susan Schuman of Our Family Eats
1 cup olive oil
1 tablespoon white wine vinegar
1/2 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces couscous
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 can (15 oz.) Libby's Sweet Peas, drained
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1. In large mixing bowl, whisk together oil, vinegar, all three juices, mustard, salt and pepper until well combined. Set aside.
2. Bring 2 cups water to boil in medium pan with lid. Stir in couscous, cover, reduce heat to low. Cook 8-10 minutes until tender; fluff with fork.
3. Transfer cooked couscous to bowl with dressing. Mix well. Stir in all vegetables. Serve warm.