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| INGREDIENTS |
| 10 oz. |
uncooked couscous |
| 2 tbsp. |
olive oil |
| ½ cup |
lemon juice |
| ¾ tsp. |
salt |
| ¼ tsp. |
ground black pepper |
| 1 |
cucumber, seeded & chopped |
| ½ cup |
finely chopped green onions |
| ½ cup |
fresh parsley, chopped |
| ¼ cup |
fresh basil, chopped |
| 6 |
leaves lettuce |
| 6 |
slices lemon |
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| RECIPE |
- Prepare couscous according to package, cool to room temperature.
- Whisk together in a medium bowl the olive oil, lemon juice, salt, and pepper.
- Add the cucumber, green onions, parsley, basil, and couscous. Toss to combine and dress. Cover and chill for at least 1 hour.
- When ready to serve, place lettuce leaves on serving plate or on individual plates.
- Spoon the couscous salad over lettuce leaves. Serve with lemon wedges.
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| SERVING SUGGESTION |
SERVING SIZE:
¾ cup
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
142 |
|
| Total Fat |
4 g |
|
| Sodium |
227 mg |
|
| Total Carbohydrates |
24 g |
|
| Fiber |
3 g |
|
| Protein |
4 g |
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