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Lemon Couscous Salad

Serves 4 to 6
Time 20 min
Fresh crunchy cucumbers, carrots and green onions come alive with a twist of lemon juice and honey mustard. Couscous is perfect for kitchen newbies since this tiny pasta cooks by simply combining with hot water and then letting it rest for about ten minutes while it absorbs the water. Serve this quick and healthful couscous dish warm, cold or at room temperature. Add cubed tofu or tempeh for a vegetarian entrée.
Ingredients
  • 1 1/2 cup whole wheat couscous
  • 1 medium English cucumber cubed
  • 3 carrots grated
  • 1 bunch green onions thinly sliced
  • 2 large fresh basil leaves thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey mustard
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Method

Prepare couscous according to package directions, leaving out any oil, butter, or salt that is called for. Allow the couscous to cool, then fluff with a fork and place in a salad dish or medium bowl. Add cucumbers, carrots, green onions, and basil and toss gently to combine. Set aside.

In a separate bowl, whisk together oil, lemon juice, mustard, and salt and pepper to make a dressing. Pour over couscous mixture and stir to combine. Taste and adjust for seasoning. Serve at room temperature or chilled, if you like.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 cup whole wheat couscous
  • 1 medium English cucumber cubed
  • 3 carrots grated
  • 1 bunch green onions thinly sliced
  • 2 large fresh basil leaves thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey mustard
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper