Couscous Salad with Zucchini and Roasted Almonds

Name: Couscous Salad with Zucchini and Roasted Almonds
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 158 milliliters chopped roasted almonds; 473 milliliters couscous; 6 servings Crushed red pepper, for seasoning; 237 milliliters fresh peas; 3 Tbsps fresh lemon juice; 59 milliliters chopped mint; 6 Tbsps extra-virgin olive oil; 118 milliliters chopped parsley; 6 servings Salt and freshly ground pepper; 118 milliliters sliced scallions; 355 milliliters finely diced zucchini

Couscous Salad with Zucchini and Roasted Almonds might be just the main course you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 13g of protein, 23g of fat, and a total of 470 calories. From preparation to the plate, this recipe takes about 35 minutes. It is a good option if you're following a vegan diet. A mixture of peas, couscous, mint, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the couscous you could follow this main course with the Couscous Mango Mousse as a dessert.

Instructions

Pour 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.

Ingredients you will need

Couscous

Water

Peas

Drain the peas, reserving 1/4 cup of the water. In a skillet, saut 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.

Ingredients you will need

Salt And Pepper