Couscous is the Bomb!!

Couscous Veggie Salad

Yield: 6 servings

Ingredients

· 1 cup couscous

· Kosher salt

· 1 ½ c. boiling water

· 3 tbsp. olive oil

· 3 tbsp. lemon juice

· ½ tsp. minced garlic

· Ground pepper

· ½ c. frozen peas (thawed)

· ½ c. sliced green onion

· ½ c. minced red bell pepper

· ½ c. diced English cucumber

· ¼ c. chopped flat leafed parsley

· 1 c. romaine lettuce

Preparation

In a heat-proof bowl, combine the couscous, ½ tsp. salt, and boiling water. Stir to blend. Cover tightly and let stand until the liquid is absorbed. Let cool to room temperature about 15 minutes.

In a small bowl, whisk together the lemon juice, olive oil, garlic, and ¼ tsp. salt, 1 tbsp. water, and a grind of pepper.

Add the peas, onion, pepper, cucumber, parsley, and all but I tbsp. of dressing to coat couscous.

Put the romaine in a separate bowl, toss with remaining dressing. Separate lettuce into individual serving bowls. Serve couscous on top of lettuce.

*Sometimes, I add pepperoni, cubes of cheddar cheese, or feta cheese to the mix for an extra fun… you really could add almost anything! I usually don’t serve it over lettuce either.