Recipe...
August 2021
His Grace Magazine!
Couscous Salad
Page 17
• 2 c Boiling Water • 2 c Couscous • 3-4 Green Onions, finely chopped • ½ c sweetened dried Cranberries • ¾ c Celery, finely chopped • ¾ c Walnuts, chopped • 1 tbsp Olive Oil • Juice of ½ Lemon • 1 tbsp Wine Vinegar • 4 tbsp Sweet Chili Sauce
• In a large bowl, add couscous to boiling water and let sit, covered, for 5 min. • Fluff with a fork; add green onions, cranberries, celery and walnuts; fluff with fork • Whisk together olive oil, lemon juice, wine vinegar and sweet chili sauce • Add sauce to couscous mixture; stir and chill • Serve cold or warmed
John 6:27 “Do not labor for the food that perishes, but for the food that endures to eternal life, which the Son of Man will give to you. For on him God the father has set His seal.”
