Vegetable Couscous Salad
With spinach, almonds, onions, Italian parsley, green peppers, lemon, basil oilCouscous is light and versatile grain used mostly in Moroccan, Algerian, and Tunisian cooking. In fact, it’s the national dish of Morocco. It’s also very affordable. My mom served this a lot when I was young with cow tongue, (I know, gross right),or lamb shanks as we were on a serious budget. If you’re a college student, make this instead of packaged ramen; much healthier and keeps you full longer.Serves 4-6
Source: Lisa Stalvey
Ingredients
- dry couscous
- warm water
- basil oil, plus 1 tsp
- fresh lemon juice
- finely chopped Italian parsley
- chopped spinach
- diced red onion
- finely chopped green peppers
- toasted sliced almonds
- Pink salt and black pepper, to taste