Mediterranean Couscous Salad Recipe
Makes 8 servings
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
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.
- Dice and chop all vegetables listed. Combine the veggies in a large serving bowl with almonds, raisins and fresh parsley.
- 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.
- In a small bowl, whisk together salad dressing: tahini, almond milk, lemon zest and juice and seasonings to taste.
- Pour the dressing over the couscous while still warm and stir to coat all the ingredients evenly.