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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This light tangy salad is one of my favorite recipes. I got this recipe out of a vegan cuisine cookbook. Ingredients:
1 3/4 cups water, filtered or 1 3/4 cups vegetable stock |
1 cup couscous |
1 cup tomato, chopped |
3/4 cup cucumber, seeded and chopped |
3 tablespoons fresh parsley, chopped |
2 tablespoons lemon juice |
1 tablespoon cider vinegar |
1 teaspoon dill, minced |
1 pinch cayenne pepper, black pepper, sea salt |
Directions:
1. Bring water/stock to a boil in a 3 qt pot. Remove from heat, add couscous, cover and let stand until all liquid is absorbed (approximately 10 minutes).
2. Fluff with a fork, pour into a large bowl and place in the refrigerator to cool for 10 minutes.
3. Gently mix with a fork, add remaining ingredients and mix well.
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