Couscous Confetti Salad

Gather:
Purple:     red onion, red cabbage
Green:     parsley
Yellow:    fresh lemon, couscous, Casbah ® Lemon Spinach CousCous
Orange:   carrot chips
Red:        red bell pepper
and:        oil, vinegar, curry

Cook:
Cook couscous according to package directions.

Chop:
Chop 1 slice of onion, 1/4 bell pepper, 4 carrot chips and
1 slice of cabbage and place in a small bowl. Chop 1 bunch of parsley.

Dressing:
In a small bowl mix juice from 1/2 lemon, 1/2 t curry, 1 T vinegar and
1 t olive oil.

Blend:
Put the couscous in a large bowl.
Add the veggies from the small bowl and stir.
Pour in the dressing and toss to mix.  Garnish with parsley.  Serves 4.

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