Vegetable Couscous with Citrus Vinaigrette


Recipe by Susan Schuman of Our Family Eats

Serves 4-8

Cook time: 10 mins.

1 can (14.5 oz.) Libby’s® Sliced Carrots (drained and rinsed)
1 can (15 oz.) Libby’s® Sweet Peas (drained and rinsed)
10 oz couscous
1⁄2 c orange juice
juice of 1 lemon
juice of 1 lime
1 tbsp white wine vinegar
1 c olive oil
1 tsp dijon mustard
salt and pepper to taste

Bring 2 cups of water to boil in medium sauce pan with tightly fitting lid. Stir in couscous; cover.

Remove from heat and let stand 5 minutes. Stir in Libby’s® Vegetables.

Cover and return to heat for 1-2 minutes, or until vegetables are heated through.

While couscous is cooking add orange juice, lemon juice, lime juice, vinegar, olive oil, Dijon mustard, salt and pepper to blender. Cover tightly and blend about 10 seconds.

Pour vinaigrette over couscous mixture and stir to combine.

Serve warm.