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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