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

www.eathealthyandthrive.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s