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

Winter Olympics Meals: Mediterranean Couscous Salad

Photo: Courtesy of Blue Diamond Almonds

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

Next Up: Black Bean Dip