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Cucumber Almond Couscous Salad

1 1/2 teaspoons salt, divided

1/2 cup thinly sliced scallions

 3/4 cup plus 2 tablespoons couscous

3 tablespoons olive oil

 1 cup slivered almonds

3 tablespoons lemon juice

1 tablespoon canola oil

2 tablespoons dried oregano

 3 cups cucumbers, peeled, seeded & diced

1/2 teaspoon pepper


Bring 2 cups water to simmer in small saucepan. Add 1/2 teaspoon of the salt and couscous. Cover and simmer 4-5 minutes. 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 a small dish to cool. In a large bowl, combine cucumbers, scallions, olive oil, lemon juice, oregano, pepper and 1 remaining teaspoon salt. Add couscous and almonds. Chill and serve. Serves 6.