What It Takes to Feed 100 U.S. Olympians in PyeongChang

Mediterranean Couscous Salad Recipe

Makes 8 servings

Ingredients

1 cup Almond Breeze Unsweetened Original Almondmilk (or for extra creaminess use Almond Breeze Unsweetened Original Almond Cashew Blend)
1/2 teaspoon each: salt and pepper
3/4 cup uncooked couscous
3 medium tomatoes, diced
1 medium cucumber, diced
1/2 red onion, finely diced
2 cups fresh spinach, roughly chopped
1/2 cup chopped Blue Diamond Roasted Salted Almonds, Whole Natural or Lightly Salted
1/2 cup golden raisins
1/4 cup fresh parsley, finely chopped

Dressing:

3 tablespoons tahini
1/3 cup Almond Breeze Unsweetened Original Almondmilk (or for extra creaminess use Almond Breeze Unsweetened Original Almond Cashew Blend)
1 lemon, zest and juice
1/2 teaspoon each: salt, pepper, dried thyme and garlic powder to taste.

Instructions

1. Dice and chop all vegetables listed. Combine the veggies in a large serving bowl with almonds, raisins and fresh parsley.
2. In a small pot, bring one cup of almond milk with 1/2 teaspoon salt and pepper to a boil. Once boiling, add the dry couscous, remove from the heat, cover, and let it sit for at least 5 minutes. Fluff the couscous with a fork and add cooked couscous to vegetables.
3. In a small bowl, whisk together salad dressing: tahini, almond milk, lemon zest and juice and seasonings to taste.
4. Pour the dressing over the couscous while still warm and stir to coat all the ingredients evenly.

The Skinny

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