Recipe information
Ingredients for - Couscous Salad with Zucchini and Roasted Almonds
1. 2 c. couscous -
2. 1 c. fresh peas -
3. 1 1/2 c. finely diced zucchini -
8. c. chopped roasted almonds -
9. 1/2 c. Sliced scallions -
10. 1/2 c. chopped parsley -
11. 1/4 c. Chopped mint -
How to cook deliciously - Couscous Salad with Zucchini and Roasted Almonds
1. Stage
Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water. In a skillet, sautée the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper, and let cool to room temperature. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.
