Couscous…simple, delicious and healthy! Great way to kick start the healthy summer lifestyle, so step up that salad game! (even though it’s mid June already…but hey, better late than never.)
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1.5 cups of sliced cherry tomatoes 1 diced cucumber squeezed lemon juice (from 1/2 a lemon) 1.5 tsp salt 1/4 cup fresh mint 1/4 cup fresh parsley 3/4 cup dry couscous 1 cup water 1 large strip of lemon zest 1.5 tbsp extra virgin olive oil pinch of cayenne 1 chopped scallion
(Photo from thetolerantvegan.com)
- Toss together the cherry tomatoes, cucumber, lemon juice and 1 teaspoon of salt, and set aside while you separate the mint and parsley leaves from the stem.
- Peel one large strip of lemon zest from the lemon that you used for juice, and pour the dry couscous in another bowl.
- In a small pot, bring the water, mint and parsley stems, lemon zest, olive oil, 1/2 teaspoon of salt and the cayenne to a boil.
- When the water begins to boil, remove and pour over the couscous.
- Cover the couscous and let sit for 5 minutes. Afterwards, remove the stems and lemon zest.
- Stir the couscous with a fork and add the mint and parsley leaves and the chopped scallion.
- Stir in the tomato mixture and enjoy!
Recipe adapted from The Tolerant Vegan.
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