Couscous Salad With Zucchini And Roasted Almonds Recipe

Ingredients

2 c. couscous

1 c. fresh peas

1 1/2 c. finely diced zucchini

6 tbsp. extra-virgin olive oil

salt

Freshly ground pepper

3 tbsp. fresh lemon juice

c. chopped roasted almonds

1/2 c. Sliced scallions

1/2 c. chopped parsley

1/4 c. Chopped mint

crushed red pepper

Preparation

Step 1Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water. In a skillet, sautée the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper, and let cool to room temperature. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.Step 2Stir in the zucchini, peas, almonds, scallions, parsley, and mint. Season with salt, black pepper, and crushed red pepper. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.