Recipe: Colorful Couscous Salad (using zucchini, peppers and onions)

COLORFUL COUSCOUS SALAD

"Use a variety of bell peppers for even more color!"

1 cup uncooked couscous
1/4 cup Mazola Corn Oil
3 tablespoons chopped fresh basil (or parsley)
2 tablespoons white or red wine vinegar
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon Spice Islands Fine Grind Black Pepper
2 medium tomatoes, diced
1 small zucchini, cut into thin strips
1 small red or green bell pepper, cut into thin strips
4 green onions, thinly sliced

Prepare couscous according to package directions, omitting butter or margarine; cool.

Combine corn oil, vinegar, basil, garlic, salt and pepper in a large bowl.

Add couscous, tomatoes, zucchini, red pepper and green onions; toss to coat. Cover; chill to blend flavors.

Makes 8 servings
Source: Mazola Oil, ACH Food Companies, Inc.