1 cup Whole Wheat Cous Cous
1 1/2 cups Distilled Water
1/2 cup Zucchini (shredded)
1/2 cup Yellow Squash (shredded)
1/2 cup Sweet Red Onion (diced finely)
2 cups Roma Tomatoes (chopped finely)
1/4 cup Sweet Red Bell Pepper (diced finely)
1/2 teaspoon Celtic Sea Salt (optional)
Bring water to boil, stir in cous cous, and immediately remove from heat. Cover and let stand for 5 minutes. Prepare all vegetables as directed. Transfer cooked cous cous to a bowl, and stir in raw veggies. Place in refrigerator until chilled. Then top with any of Rhonda's delicious vinaigrette type salad recipes from Rhonda's new "Salad Dressings for Life" book. Serve on a bed of crisp greens and ENJOY!
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.
Cheryl can be contacted at email@example.com .