Lemon Cous-Cous Salad

Ingredients

• Couscous

  Dry

  ½ cup or 87g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemon juice

  Raw

  2 tbsp or 30g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Lemon zest

  1 tsp or 2g

Directions

1. Cook pearl cous-cous according to package directions if not already cooked.
2. Combine olive oil and lemon juice in medium-large bowl. Add cous-cous to the dressing mixture and combine well.
3. Add remainder of ingredients and stir together to create salad. Sprinkle lemon zest to the top at the end. You can substitute sumac for lemon zest if available.

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• Couscous bake
• Balsamic Tomato Couscous
• Arugula Salad with Lemon and Parmesan
• Couscous Salad with Shrimp and Mint
• Fennel and Celery Salad ( Dama Bianca )
• Spanish Anchovy, Fennel, and Preserved Lemon Salad