This light but nutrient-rich salad is a great easy-to-make side.
Course
Side Dish
Cuisine
Italian
Keyword
couscous with cherry tomatoes
Prep Time15minutes
Cook Time9minutes
Total Time24minutes
Servings3servings, about ¾ cup each
Calories222kcal
AuthorOpenfit
Ingredients
1cupwater
⅔cupdry whole wheat couscous
4tsp.extra-virgin olive oildivided use
1Tbsp.fresh lemon juice
½cupcherry tomatoescut in half (or ½ cup quartered tomatoes)
8oz.sliced mushrooms
6leavesfresh mintchopped
2Tbsp.chopped fresh flat leaf (Italian) parsley
Sea saltto taste; optional
Cracked black pepperto taste; optional
Instructions
Bring water to boil in a large pot over high heat.
Add couscous. Reduce heat to low; cook, stirring frequently, for 1 to 3 minutes, or until the couscous is fluffy and water is absorbed. Remove from heat.
Combine couscous, 3 tsp. oil, and lemon juice in a medium serving bowl; mix well. Set aside.
Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.
Add mushrooms; cook for 5 to 6 minutes or until mushrooms release liquid. Remove from heat.
Add tomatoes, mushrooms, mint, and parsley to couscous; toss gently to blend.
Season with salt and pepper if desired.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.