Tuesday

Couscous Vegetable Salad

"Couscous, a semolina pasta of tiny, round pellets that is a staple of North African cuisine, makes an excellent salad when tossed with a mixture of finely chopped vegetables."

  • 1 cup couscous
  • salt
  • 1 1/2 cups boiling water
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon minced garlic
  • freshly ground pepper
  • 1/2 cup thawed peas
  • 1/2 cup thin sliced green onion
  • 1/2 cup minced bell pepper 
  • 1/2 cup finely diced cucumber
  • 1/4 cup chopped flat leaf parsley

In a heatproof bowl, combine the couscous, 1/2 teaspoon salt and the boiling water.  Cover tightly and let it stand until all the liquid has been absorbed, about 20 minutes.  Uncover couscous and let cool to room temperature, about 15 minutes.

In a small bowl, whisk together the olive oil, lemon juice, garlic, 1/4 teaspoon salt, 1 tablespoon water, and some pepper. (Salad's dressing)

Add the peas, green onion, bell pepper, cucumber, parsley and add the dressing.  Toss to mix.

Serve at once.

**You could also buy a rotisserie chicken and add the chicken to your salad to make it a complete meal.  This recipe was from my mother in law....Thank you! :)

I love making this easy dish!  Not only is it nutritious, and delicious, but it always taste better on day 2 or 3 once the pasta has absorbed all the flavors.  Don't be afraid to make a big bowl of it and enjoy it for lunch throughout the week.

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