Recipe Source: July 2000 Issue of Canadian Living Magazine Salads & Salad Dressings Recipe File Serving Size: 6 servings Have this recipe emailed to you!

Confetti Couscous Salad Amount Ingredient 1 small zucchini, shredded 1 cup couscous 1/3 cup olive oil 1/4 cup wine vinegar 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon pepper Pinch ground cloves Pinch cinnamon 19 ounce can black beans or chickpeas, drained and rinsed 2 carrots, diced 1 cup cherry tomatoes, quartered

Preparation Instructions:

Place zucchini and couscous in heatproof bowl; pour in 1 cup boiling water. Cover and let stand for 5 minutes; fluff with fork.

Whisk together olive oil, wine vinegar, ground cumin, ground coriander, salt, paprika, pepper, ground cloves and cinnamon; pour over couscous. Add black beans and diced carrots; toss with fork to combine. (Make ahead: Cover and refrigerate for up to 4 hours.)

Add tomatoes; toss again. Makes 6 servings.

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