1 cup RiceSelect® Tri-Color Pearl Couscous
1/2 cup strawberries (quartered)
2 tablespoons fresh mint leaves (chopped)
2 green onions (thinly sliced)
2 tablespoons pine nuts
White Balsamic Dressing:
1/2 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
2 tablespoons honey
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
1/8 teaspoon garlic powder
1. To make the vinaigrette, whisk together olive oil, white balsamic vinegar, honey, sea salt, pepper, and garlic powder. Set aside.
2. In a medium saucepan, cook pearl couscous according to package instructions. Cool.
3. In a large bowl, combine couscous, strawberries, cilantro, and pine nuts. Stir in white balsamic vinegar dressing.
4. Serve immediately.