Confetti Salad

I found this recipe in the July/August 2008 Family Fun Magazine. It was very tasty and colorful! I didn't make the homemade ranch dressing but I'm sure it would be good. I just used some Light Ranch dressing. I also substituted cucumber for zucchini since I didn't have any at the time. Another addition I added was a can of rinsed garbanzo beans. The kids loved that it was served in the pepper rings! They thought it was so fancy! I think this salad would be delicious stuffed in tomatoes, too!



Confetti Salad

1 cup couscous
1 1/2 cups boiling water
3/4 cup diced zucchini (I used 1 cucumber)
3/4 cup diced red bell pepper
3/4 cup fresh corn kernels, from about 2 ears (I used frozen corn)
1/2 cup diced celery
1/4 cup chopped fresh parsley
salt and pepper to taste
1 large red bell pepper, cut into 1-inch-tall rings (I used a green bell pepper)

Ranch Dressing:
1/4 cup buttermilk
1/4 cup sour cream
1 Tbsp. cider vinegar
3 Tbsp. olive oil
2 Tbsp. chopped fresh chives
1/8 tsp. salt, or more to taste

Measure the couscous into a medium bowl. Stir in the boiling water. Cover the bowl with plastic wrap and set it aside until the water is absorbed (about 10 minutes). Fluff the couscous with a fork and then let it cool to room temp.

Add the zucchini, bell pepper, corn, celery, and parsley to the couscous and toss the mixture well. (I also added a can of rinsed garbanzo beans here.)

Make the dressing by combining the buttermilk, sour cream, vinegar, and olive oil in a small bowl and vigorously whisking the mixture. Stir in the chives and the salt.

Pour enough dressing over the couscous and vegetables to coat them lightly, then toss them again. Season the salad with salt and pepper, as you like. Place a pepper ring on each serving plate and fill it with the salad. Serves 4-6.