Quick Couscous Vegetable Salad
Couscous is a quick-cooking pasta.

1 1/4 cups water
1 tablespoon margarine or butter
1 cup uncooked couscous
1 to 2 tablespoons sugar
1/8 teaspoon pepper
3 tablespoons white wine vinegar or rice vinegar
1/2 teaspoon soy sauce
3 tablespoons olive oil or oil
3 tablespoons sesame seed
1 (1-lb.) pkg. Green Giant American Mixtures Frozen Corn,
Broccoli and Red Peppers, thawed, drained*
1/3 cup raisins
1/4 cup chopped fresh parsley

In medium saucepan, bring water and margarine to a boil. Stir in couscous;
cover. Remove from heat; let stand 5 minutes.

Meanwhile, in small jar with tight-fitting lid, combine sugar, pepper, vinegar
and soy sauce; shake well. Set aside.

Heat oil in large skillet over medium-low heat until hot. Add sesame seed;
cook and stir 1 to 3 minutes or until seed begins to brown. Carefully add
vegetables; cook and stir 1 minute or until thoroughly heated. Remove from
heat. Add vinegar mixture; toss to coat.

Fluff couscous lightly with fork. In large bowl, combine couscous, vegetable
mixture, raisins and chopped parsley; toss to mix. Salt to taste, if desired.
Garnish with additional fresh parsley, if desired. Serve warm.
12 (1/2-cup) servings.

TIP: * One (1-lb.) pkg. Green Giant American Mixtures Frozen Broccoli,
Carrots and Water Chestnuts can be substituted.