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Couscous Salad

Les V. Purista

A warm Mediterranean-inspired salad that uses seasonal fruit and a hearty blend of legumes, greens, and a citrus-spice dressing.

Total Time
20 min
Difficulty Level
Easy
Serves
4-5
Overnight
No
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Ingredients:


  • 1 cup of water
  • 1 cup of uncooked couscous
  • 3 tbsp of fresh lime juice
  • 2 tbsp of olive oil
  • 2 tbsp of honey
  • 1 tsp of pink himalayan salt
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1 tsp of turmeric powder
  • 1 1/2 cups of chopped persimmon (about 4)
  • 3/4 cup of coarsely chopped spinach, kale, or chard
  • 1/3 cup of sliced green onions
  • 1 - 1 1/2 oz can of organic garbanzo beans, drained and rinsed

Directions:


  1. Bring 1 cup of water to boil in a small saucepan, remove from heat, add 1 cup of uncooked couscous, and cover.
  2. To make the dressing simply combine the next seven ingredients in a small bowl and whisk until incorporated.
  3. Next, roughly chop the persimmon fruit and leafy greens of your choice, thinly slice the green onions, and rinse garbanzo beans thoroughly.
  4. Uncover the couscous and fluff with a fork and toss with the dry ingredients.
  5. Once combined, mix in the dressing and gently fold to coat.

Olive Oil