Couscous Salad

Israeli Couscous Salad

Serves: 8 or more

  • 1 1/2 cups Israeli couscous
  • 1 cup cucumber, thinly sliced  or chopped
  • 1 cup halved cherry tomatoes
  • 3 nectarines,  pitted & diced
  • 1 avocado, diced
  • 2 to 3 TBSP lemon juice, or more, to taste
  • 1/4 cup minced fresh flat leaf parsley
  • basil leaves, thinly sliced (to taste)
  • Salt free seasoning and freshly ground pepper to taste
  • Mixed baby greens
  • 1/4 cup toasted pine nuts or slivered almonds
  • green onions, chopped   (optional)

Cook Couscous according to package directions. Drain and rinse with cold water.   In a mixing bowl, combine the couscous with the remaining ingredients except the last three. Toss well to combine.   Line a large serving platter with greens. Mound the salad over them. Sprinkle the top with the nuts and green onions. Serve immediately or refrigerate until needed.

Eat Healthy and Thrive


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