1 cup coucous (can substitute quinoa or wheat berries)
1/2 large cucumber
1/2 large red bell pepper
1 medium tomato
1/2 large zucchini squash
1/2 medium red onion (can substitute leek)
3 stalks celery
3/4 cup carrots, slivered
1/2 cup sunflower seeds, roasted
(or pine nuts or sliced almonds)
1/2 medium jicama
1 clove garlic, minced
1/4 cup balsamic vinegar
1/2 cup olive oil (extra virgin preferred)
1. In a medium saucepan, boil 2 cups water (can substitute chicken broth). Add couscous. Stir. Let simmer for 1 minutes and cover it. Remove from stove. Set aside to cool it down.
2. Dice the vegetables.
3. In a small bowl, mix vinegar, oil and garlic.
4. Fork couscous into vegetables. Add sunflower seeds.
5. Pour oil and vinegar mixture over everything. Mix it all together. Serve cold.