Cucumber Almond Couscous Salad

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Cucumber Almond Couscous Salad

 

1 1/2 tsps. salt, divided

3/4 cup plus 2 tbsps. couscous

1 cup slivered almonds

1 tbsp. canola or oil of choice

3 cups cucumbers, peeled, seeded and diced

1/2 cup thinly sliced green onions or scallions

3 tbsps. olive oil

3 tbsps. lemon juice

2 tsps. dried oregano

1/2 tsp. pepper

 

Bring 2 cups water to simmer in a small sauce-pan. Add 1/2 tsp. of salt and

couscous. Cover and simmer 4 to 5 minutes. Remove from heat and set aside to

cool. Sauté almonds in canola oil until lightly browned, stirring constantly to

prevent burning. Immediately transfer almonds to a small dish to cool. In a

large bowl, combine cucumbers, onions, olive oil, lemon juice, oregano, pepper

and remaining tsp. of salt. Add couscous and almonds. Chill and serve.

Serves 6.