Couscous Salad pairs beautifully with fish, chicken or meat. It is very tasty and every easy to make. You can indulge without the guilt…it is perfect for picnics.

Ingredients – Salad:
• 1 cup whole wheat couscous
• 1½ cups of water
• 1 teaspoon extra-virgin olive oil
• ½ teaspoon sea salt or to taste
• 2 cups cherry tomatoes, sliced in halves
• ¼ cup thinly chopped radishes
• ¼ cup thinly chopped green onions
• ¼ cup chopped mint leaves
• ¼ cup chopped flat-leaf parsley
• ½ cup raisins
• ½ cup dry roasted hazelnuts
 
Ingredients – Dressing:
• 2 tablespoons extra-virgin olive oil
• 1 small lemon juice
• ½ teaspoon sea salt or to taste
• ¼ teaspoon ground black pepper or to taste
 
Preparation:
• In a small pot, bring boil 1½ cups of water to a boil over high heat. Add couscous, salt and olive oil. Pour the liquid over the couscous, salt and olive oil. Stir with a fork to separate any clumps. Cover with a lid, for about 5 minutes or until all the liquid is absorbed. Fluff the couscous with a fork.
• Set the couscous aside to cool. Fluff with a fork occasionally while it cools.
• In a bowl, whisk oil, lemon juice, salt and pepper.
• Add the couscous, tomatoes, radishes, green onions, mint leaves, parsley, raisins and hazelnuts.
• Serve cold or at room temperature.
• Taste and add salt and/or pepper if necessary.
• Leftovers will keep refrigerated for 5 days.
 
Serves: 4
Active Time: 5 minutes
Total Time: 15 minutes
Nutrition Facts Per Serving: 213.75 Calories, 22.47g Carbohydrates, 0mg Cholesterol, 13.97g Fat, 503.76mg Potassium, 4.18g Protein, and 302.25mg Sodium