Source: dLife

Colorful diced vegetables with a fluffy grain under a garlic vinaigrette.

Servings

1.5 cup Couscous, whole wheat, dry
2.5 cup cold water , boiled
0.33 cup sun dried tomatoes , not packed in oil (about 10 sun-dried tomatoes)
2 medium garlic cloves , pressed or minced
1 tbsp olive oil
2 tbsp fresh dill weed , chopped
3 tbsp fresh lemon juice
3 tbsp balsamic vinegar
8 oz fresh carrots , peeled and diced
1 cup chopped zucchini , diced
0.5 cup chopped red bell peppers , diced
0.5 cup fresh chopped red onion , diced
0.5 cup fresh chopped celery , diced
1 pinch salt and pepper , to taste
1 medium tomatoes , diced
8 parsley sprigs , or a few dill sprigs

1 Place the couscous in a pot, pour 1 3/4 cups of the boiling water over it, cover, and set aside. Place the sun-dried tomatoes and 3/4 cup of boiling water in a covered heatproof bowl.
2 While the tomatoes soften, whisk together the garlic, oil, dill, lemon juice, and vinegar; set aside. Uncover the couscous and fluff it with fork.
3 Blanch the carrots, zucchini, and bell peppers in boiling water until just tender. Drain well. Drain and chop the sun-dried tomatoes.
4 In a large bowl, combine the couscous, sun-dried tomatoes, blanched vegetables, red onions, celery, and dressing. Add salt and pepper. Chill for at least an hour. Add the diced tomatoes just before serving. Top with parsley or dill sprigs.

Avoid overcooking the vegetables in this dish. They should be tender but still brightly colored.