Mt. Carmel Couscous Salad
15 min prep / 15 min cooking / 2-3 servings
1 3/4 c Filtered water or vegetable stock
1 c Couscous, medium size, toasted
1 c Tomato, chopped
3/4 c Cucumber, seeded and chopped
3 Tbl Italian parsley, minced
2 Tbl Lemon juice, fresh squeezed
1 Tbl Balsamic vinegar
11/2 tsp Garlic, minced
1 tsp Dill, minced
Pinch Cayenne pepper
Sea salt, to taste
Black pepper, ground to taste
Bring water or stock to a boil in a 3 qt pot. Remove from heat, add couscous, cover and allow to sit until all liquid is absorbed, approximately 10 minutes.
Fluff with a fork, pour into a large bowl and place in the refrigerator to cool for 10 minutes.
Gently mix with a fork, add remaining ingredients and mix well.
From Vegan Fusion
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