Whole-Wheat Couscous With Cucumber And Almonds

Whole-grain (Read: high-fiber) foods keep you full longer — and one of the easiest whole-grain foods to prepare is whole-wheat couscous. Like a tiny pasta, whole-wheat couscous absorbs water quickly, and cooks in 5 minutes. The tender grains are perfect for chilled salads like this one, studded with crunchy almonds and bathed in lemony vinaigrette.

under 15 mins
lunch

Ingredients for servings

    Couscous

  • 0.66666666666 cup whole-wheat couscous

  • 0.25 teaspoon salt

  • 0.5 cup whole almonds raw

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons olive oil

  • 1 teaspoon fresh lemon zest

  • 1 large cucumber peeled and chopped

  • 1 cup tomato chopped

  • 0.5 cup parsley, chopped

Directions

  • Place 0.75 cup (180ml) water in a small pot and bring to a boil over high heat. Add the couscous and salt, stir, cover and remove from heat. Let stand for 5 minutes, then uncover and fluff the couscous. Let cool.

  • Toast the almonds in a 350ºF (176ºC) oven for 10 minutes, then chop coarsely. Reserve.

  • In a large bowl, whisk the lemon juice, olive oil and lemon zest. Add the cooled couscous, cucumber, tomatoes and parsley, and toss to mix. Add almonds just before serving.

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