Ingredients for Summer Couscous
- 1 cup Israeli couscous
- 1 cup boiling water
- Carrot
- Celery
- Green Pepper
- Scallions
- Parsley
- Olive Oil
- 2 tablespoons lemon juice
- Garlic Clove
- 1/2 teaspoon salt
- Black Pepper
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How to Make Summer Couscous
- Bring 1 cup of water to a boil in a small saucepan.
- In a medium bowl, combine 1 cup Israeli couscous with the boiling water.
- Cover the bowl and let stand for 10-12 minutes, or until all the water is absorbed.
- Fluff the couscous with a fork and let it cool slightly.
- While the couscous cooks, prepare the vegetables: finely chop 1/2 cup cucumber, 1/2 cup cherry tomatoes, 1/4 cup red onion, and 1/4 cup fresh parsley.
- In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the cooled couscous, chopped vegetables, and dressing to a large bowl.
- Gently toss to combine and serve immediately or chill for later. Garnish with extra fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
14g
Carbs
12g