Family picnic dinner in the canyon, so wanted to take something easy to eat and flavorful yet I needed it quickly. Thank God above for giving us couscous. This quick and easy to make semolina grain is versatile and delicious!

Serves 12-15

3 cups couscous, prepared to directions on the box. Let cool on the stove top.
4 cups carrot chopped
4 cups celery small dice
1 cup cilantro chopped
1 tablespoon Mexican seasoning
1/4 cup Rice Vinegar
1 can Rotel original
1 tablespoon fresh ground black pepper
2 tablespoon no-salt seasoning
Juice of 2 limes

Cook couscous per package instructions. While couscous is cooling, chop and prepare the veggies. Add all the veggies to a large mixing bowl. For the sauce, blend the Rotel and Rice Vinegar in a high-powered blender. Add the cooled couscous to the large bowl and all the remaining ingredients. Add additional seasonings if desired. You really can’t go wrong. Mix thoroughly and put into a sealed container. Refrigerate until ready to serve.


About Jennifer Armitstead

Jennifer Armitstead is a career coach and coporate talent consultant. She helps people be their best at work. She supports companies by developing strong teams through recruiting, training and coaching. For more information about Jennifer:

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