Servings: 4 (click to scale)
Ingredients
- 1 cup whole wheat couscous dry
- 2 cups water
- 1/8 tsp kosher salt
- 1/3 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/3 cup fresh cilantro chopped
- 4 ea. scallions thinly sliced
- 1 ea. cucumber peeled & diced
- 1 ea. tomatoes diced
- 1/3 cup pistachio nuts toasted
- 1/3 cup dried cranberries
- 1 ea. fresh lemon zested (1 tsp zest), then juiced
- 1 Tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.
Instructions
- Bring water and first listed salt to a boil. Pour in the couscous and turn off the heat. Cover and set aside 5-7 minutes. Fluff with a fork.
- Toast the pistachios in a medium hot pan until fragrant. Move frequently to toast all sides. 2-3 minutes.
- Add prepared herbs, scallions, cucumber, and tomatoes to a mixing bowl and drizzle in olive oil. Zest the outside of the lemon into the mixing bowl with the vegetables, being careful not to scrape too far into the white pith. Once zested, cut the lemon in half and squeeze into the mixing bowl. Add the couscous, dried cranberries, salt and pepper to the bowl and mix thoroughly.
Nutrition
Serving: 1cup | Calories: 378kcal | Carbohydrates: 67g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Sodium: 224mg | Fiber: 10g
Tried this recipe?Mention @rdkitchenedition
Leave a Reply
You must be logged in to post a comment.