Mesa Verde Salad

3/4 c. uncooked couscous
2/3 c. water
1/8 t. sea salt
3/4 c. peeled, julienned sweet potato, butternut squash, or carrot
1/4 c. julienned zucchini
1/4 c. julienned yellow squash
1/4 c. finely diced red bell pepper
1/4 c. peeled, finely diced cucumber
1/4 c. finely diced red onion
1/4 c. aduki beans, cooked
Dressing of choice:
Lemon Garlic Dressing or Cilantro Lime Vinaigrette or Sweet Potato Vinaigrette

In a 2-qt. saucepan with lid, combine the couscous, water and salt, then simmer for 3-5 minutes, stirring occasionally. Cover and remove from heat.

Blanch sweet potato for 90 seconds by plunging into boiling water and cooling quickly in cold water. Blanch the zucchini, yellow squash, and red pepper for 30 seconds each.

In a salad bowl, combine the sweet potato, zucchini, yellow squash, red pepper, cucumber, and onion, then pour dressing over and toss. Add beans and couscous and toss again. Refrigerate 1 hour before serving on a bed of lettuce greens.

Serves 4.

Adapted from Eco-Cuisine, p. 60.