Couscous Salad (WFPBNOGF)*

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Salads Lunch

Prep Time

20 Minutes

Yields

Makes 4 - 5 servings

Ingredients

FOR THE SALAD

1 cup quick-cooking couscous

1 medium red pepper, chopped

1/2 cup chopped cucumber

5 Tbsp minces green onion

1/4 cup chopped black olives

1 large tomato, chopped

1/2 toasted pine nuts

FOR THE DRESSING

3 Tbsp fresh lemon juice

2 Tbsp water

3/4 tsp dried oregano

1/4 tsp dried mint

sea salt and black pepper to taste

Directions

For the salad, in a small saucepan, bring 1 3/4 cups water to a boil. Remove from heat. Stir in the quick-cook couscous. Cover and let stand for 5 minutes. Fluff with a fork.
In a separate bowl, combine red pepper, cucumber, onion, olives, and tomato. Stir in couscous and toasted pine nuts.
In a screw top jar, combine lemon juice, water, oregano, mint, salt and pepper for the dressing. Screw on top and shake well. Drizzle on top of couscous mixture.

Credit

The China Study Cookbook

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