Recipe: Couscous salad

A healthy, light and fresh alternative to standard couscous dish, which can be served as appetizer or main dish

Growing up, I always knew couscous as being a main dish usually accompanied with cooked vegetables and meats. For some people it is too heavy a dish to be eaten often. However, couscous is a delicious and healthy grain which should be enjoyed, so here is a recipe for a light and fresh alternative to the standard couscous dish, which can be served as an appetizer or a main dish.

 

Ingredients:

• 1 pack (280 gr) couscous, cooked according to package directions
• 20 red cherry tomatoes, cut into halves
• ½ red bell pepper, diced
• ½ red onion, diced
• ½ cup dried cranberries
• ½ cup fresh cilantro, chopped
• 2 tbsp mint, chopped
• 1/3 cup sliced almonds
• 3 tbsp olive oil
• Juice of 1 lemon

 

Preparation:

Cook couscous in a large bowl and set aside. Toast almonds in a small non-stick pan for 5 minutes, stirring occasionally, or until almonds get golden brown. Set almonds aside. When couscous is ready, add to couscous bowl olive oil, lemon juice and mix well. Add tomatoes, bell pepper, onion, dried cranberries, cilantro, mint, and toasted almonds. Mix well and serve

 

Serves 4-6.

 

Reprinted with permission from Shalom Life