Instructions: In 2 or 3-quart pan, heat water and salt to a boil. Stir in couscous, cover pan, and remove from heat and let stand. In a large non-stick skillet, heat oil over medium heat. Add soybeans and stir and cook over medium heat for five minutes. Add diced carrot, onion and garlic and cook another five minutes or until vegetables are tender crisp. Fluff couscous with fork and pour into a large bowl. Whisk dressing to reblend and add it along with the mint to couscous and mix. Add cooked vegetables and mix. Salad may be served immediately while warm or may be covered and refrigerated up to 24 hours and served cold. Sprinkle soynuts on top of salad just before serving.

Yield: 8 servings.

Compiled by Anne G. Patterson, R.D. for The Soy Connection, Volume 9, Number 2, Spring 2001

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