Spring Couscous Salad
Vegetarian: undefined
MAKES: serving
Ingredients
1/2 cup frozen peas
1-1/2 cups cooked whole wheat couscous
1-1/2 cups cucumbers, chopped
1/2 cup tomatoes, chopped
3 cups arugula
1/2 cup feta cheese, crumbled
2 Tbsp fresh basil, chopped
2 Tbsp fresh cilantro, chopped
1/4 cup hemp seeds
1/4 cup pepitas
3 Tbsp lemon juice, freshly squeezed
2 Tbsp olive oil
1 Tbsp honey
Sea salt to taste
Directions
Bring a pot of water to boil. Turn off heat. Add peas, cover until bright green, then immediately remove and place in ice bath to stop further cooking. Drain peas.
Gently combine couscous, peas, cucumbers, tomatoes, arugula, Feta, basil, cilantro, hemp seeds and pepitas.
In a small bowl, whisk lemon juice, olive oil, honey, and sea salt until combined. Pour over salad and toss.
Divide into 3 even servings.