couscous salad.

Alison and I made a nice and healthy couscous salad today for lunch. We more or less followed the recipe on the box of couscous. We used Casbah plain white couscous, but you could substitute it with whole wheat, spinach, tomato etc…
Boil 2 cups of water with some salt (or not)
add 1 tbps extra virgin olive oil or butter
add 1 1/3c dry couscous and remove from heat (mix thoroughly) and let stand for ~5min
(you can chose to cool the couscous before serving, I tossed the container in the freezer and stirred it up every now and then until it was at about room temp)
gently simmer 1 can of garbanzo/chick pea’s until tender
dice up: about a cup of cucumber, tomato and 1/2c of red pepper
mince: about 1/2c of fresh parsley and 1-2 tbsp fresh mint
mix the veggies and beans
dressing: 1/2c extra virgin olive oil
1/3c fresh lemon juice (more or less depending on taste and acidity of lemons)
salt to taste
start adding the couscous to the veggies and drizzle dressing until the salad is lightly coated
serve with a fresh lemon wedge and a sprig of mint and enjoy your light lunch!
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