CUCUMBER ALMOND COUSCOUS SALAD
1 1/2 tsps salt, divided 3/4 cup plus 2 Tbls couscous*
1 cup slivered almonds 1 Tbls canola oil
3 cups cucumbers, peeled, seeded & diced 3 Tbls olive oil
1/2 cup thinly sliced green onions (or scallions) 3 Tbls lemon juice
2 tsps dried oregano 1/2 tsp pepper
Bring 2 cups water to simmer in small saucepan. Add 1/2 tsp of the salt and couscous. Cover and simmer 4-5 min. Remove from heat and set aside to cool. Saute’ almonds in canola oil until lightly browned, stirring constantly to prevent burning. Immediately transfer almonds to small dish to cool.
In a large bowl combine cucumbers, green onions, olive oil, lemon juice, oregano, pepper and remaining 1 tsp of salt.
Add couscous and almonds. Chill and serve. Six servings.
Adjust recipe to amount of cucumbers available or desired.
*a middle eastern fine grain—can be found in most health food stores & supermarkets