Warm Couscous Salad

Couscous is a great option for salad! It’s low in fat and cooks in just 5 minutes. Now I know that you have time for that! The citrus and mint used in this recipe add a bright Mediterranean vibe to this dish and the tomatoes, cucumber, onions peppers, and lemon not only add color but nutrients like Magnesium, Vitamin C, Potassium, Folate, Vitamin K, Vitamin A, and Folate. And if all of those words go right over your head, just eat it! It’s good for you!

Ingredients

2 cups vegetable broth

10 oz instant couscous

1 tsp salt

¼ cup extra-virgin olive oil

1 lemon, juiced

1 yellow bell pepper, cored, seeded, diced

1 cup cherry tomatoes, halved

1 cucumber, seeded, thinly sliced

1 bunch green onions, thinly sliced

3 tbsp chopped fresh mint

Freshly ground black pepper

Directions

In a saucepan, bring the vegetable broth to a boil.

Place the couscous in a large, heatproof bowl. Stir in the salt.

Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes.

Remove cover, fluff couscous and allow to cool to room temperature.

In a large bowl, combine olive oil, lemon juice, bell pepper, tomatoes, cucumber, and green onions.

Add the couscous and toss until well blended.

Stir in the mint.

Taste and adjust seasoning with salt and pepper.

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Warm Couscous Salad