Confetti Lettuce Cups
This recipe got its name by the colorful veggies on top – we think they look like confetti! Crunchy, crispy vegetables with the sweet taste of poppy seed dressing on top of a bed of couscous. We brainstormed this recipe to use up small amounts of vegetables we had leftover, we do not like to waste any food! It is fun to get creative and find ways to combine leftover ingredients to make something special. Try substituting vegetables you have in your refrigerator and create your own confetti mix (but radishes really are perfect in this spring recipe!).
Ingredients
1/2 cup chopped red cabbage
1/2 cup chopped spring radishes
1/2 cup chopped broccoli stems
1/2 cup chopped jicama
1/2 cup chopped carrots
1 cup quick-cooking couscous
1 tablespoon butter
1 teaspoon salt
1 large head butter lettuceDressing
1/3 cup white vinegar
1/4 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon poppy seeds
1/2 teaspoon minced garlic
1/2 cup vegetable oil
Directions
This recipe requires a grown up helper! In a bowl mix together white vinegar, sugar, salt, dry mustard, poppy seeds, and minced garlic with a whisk until sugar is dissolved. While whisking, slowly add the oil until blended. Cover the dressing and refrigerate.
Chop all of the vegetables and mix together in a bowl and set aside. Wash the lettuce leaves and let dry on a clean dish towel.
Boil 1 1/4 cups water in a pan with a tight fitting lid. Add the butter and salt and bring to a boil. Remove the pan from the heat, pour in couscous and cover for 5 minutes. Fluff with a fork.
Mix 4 tablespoons of poppy seed dressing with the chopped vegetables in a bowl (or more to taste).
In individual bowls place one lettuce leaf, about a half a cup of couscous and a half a cup of vegetable confetti mix (makes 5 lettuce cups).
Remember to refrigerate your leftover poppy seed dressing, it is great to use as a dip for cut up veggies or on salad.
Short on time, purchase one of the many poppy seed dressings at your local market.
Photo by Meg Smith
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