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: 35
Cuisine: Global
Ingredients: 158 milliliters chopped roasted almonds; 473 milliliters couscous; 237 milliliters fresh peas; 3 Tbsps fresh lemon juice; 59 milliliters chopped mint; 6 Tbsps extra-virgin olive oil; 118 milliliters chopped parsley; 35 servings Salt, black pepper, crushed red pepper, for seasoning; 35 servings Salt and freshly ground pepper; 118 milliliters sliced scallions; 355 milliliters finely diced zucchini

Couscous Salad with Zucchini and Roasted Almonds is a vegan side dish. This recipe serves 35. One serving contains 80 calories, 2g of protein, and 4g of fat. Head to the store and pick up roasted almonds, parsley, peas, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes.

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