July 10th, 2008
Image and recipe probided by Lunch Boxes and Snacks by Annabel Karmel (Atria Books, $19)
Put the couscous in a bowl. Pour over the hot vegetable stock and leave to stand for 10 minutes.
Fluff up the couscous with a fork. Stir in the diced vegetables, raisins and pine nuts.
Whisk together the ingredients for the dressing and stir into the couscous. Season to taste.
133 calories, 11 g fat, 8 mg calcium, 85 mg sodium, 9 g carbs, 1 g fibre, 1 g protein; good source of vitamin C.