Couscous Salad

Couscous Salad

2 1/2 cups small broccoli florets

2 zucchini, sliced

2 carrots, sliced

3/4 cup halved green beans (I like snow or sugar snap peas)

1 cup frozen corn kernels, thawed

1 3/4 cups couscous

2 cups boiling vegetable stock (canned works well)

2 tablespoons vegan margarine

1/2 cup chopped fresh parsley

1.4 cup extra virgin olive oil

2 tbsp lemon juice

2 tbsp chopped lemon rind

Microwave, steam, or boil vegetables until tender. Set aside.

Put the couscous in a large bowl and add the hot stock. Cover for 3-4 minutes. Mix in the margarine using a fork. Mix in the vegetables and parsley.

Place the remaining ingredients in a screw-top jar with some salt and pepper. Shake well, then pour over the salad. Toss the salad well and serve.