|Photo taken from homemade-recipes.blogspot.com/2008_12_01_archive.html|
1 cup of boiling water
1 cup of plain couscous
1 tbsp extra virgin olive oil
1/2 - 3/4 chopped English cucumber
1/2 grated zucchini (with peel)
2-3 chopped sundried tomatoes (this does add sodium - optional)
2 chopped green onions
1 tbsp fresh chopped mint
1/4 cup extra virgin olive oil
1-2 tbsp balsamic vinegar
1 tsp agave syrup (or 2 tsp liquid honey)
1 tsp chili powder
salt & pepper to taste
Combine boiling water, couscous, and oil into a heat proof bowl. Cover and allow to sit for 5 minutes, Fluff with a fork. Add vegetables and mint, toss.
Dressing - combine all ingrediants into a jar with tight fitting lid. Shake well. Pour over couscous vegetable mixture and toss.
I added canned (& rinsed) chickpeas to my salad to make it a wholesome lunch salad! This would also be tasty with tuna, leftover chicken, or fish! Try different vegetables and combinations to suit your style! Feel free to post your ideas below!