Tangy Couscous Salad

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A refreshing tangy pasta salad that is great served cold or warmed up.

Ingredients

3 tbsp, Olive oil
2 tablespoons minced Shallot
3 tablespoons, Red Wine Vinegar
1 tbsp Sugar
3 tbsps Lemon juice
1 tsp Dijon mustard
1.5 cup Green Peas
1/2 cup golden Raisins
2 containers (10 pieces ea) Gardein Seven Grain Crispy Tenders (or protein of choice)
1.5 cup dry Pearl Israeli Couscous
2 Cans Red Kidney Beans, drained and rinsed
1/4 teaspoon red pepper flakes
Black pepper
salt

Cook your couscous per package instructions with about 1/4 teaspoon of salt.
Bring the vinegar, sugar, and another ¼ teaspoon of salt to simmer in a saucepan over medium heat until the sugar dissolves.
Finely chop your shallots and add this to your saucepan. Cook for about a minute, then remove from the heat and let cool completely.
In a separate bowl, whisk your mustard, red pepper flakes, lemon juice, olive oil, 1.4 teaspoon of pepper, and ¼ teaspoon of salt.
Add your cooked couscous, peas, raisins and drained/rinsed kidney beans to the bowl. Mix well until coated. Add the shallots and vinegar mix to your bowl.
Last, prepare your chick’n strips per the package’s instructions and serve 1/3 of a bag per serving.