Rutabaga Salad

Ingredients

• 0.3 cup apple cider vinegar 
• 0.3 teaspoon cayenne pepper 
• 1.5 cups couscous 
• 1 teaspoon dill weed dried
• 0.5 teaspoon ground pepper black
• 1.5 teaspoons honey 
• 1 teaspoon penzey's southwest seasoning italian
• 0.5 cup nutritional yeast 
• 1 teaspoon oregano dried
• 1  rutabaga peeled cut into 1/4-inch chunks
• 0.3 cup vegetable oil 
• 2 cups water 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil.
2. Add the rutabaga and steam until just tender, about 10 minutes.
3. Bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan.
4. Remove from the heat and stir in the couscous. Cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.
5. Whisk nutritional yeast, 1/4 cup vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.
6. Stir couscous and rutabaga into the nutritional yeast dressing. Season with salt.