Couscous Salad

I like couscous way more than rice, and it’s equally as versatile. This is a really basic couscous salad recipe (not exactly tabbouleh, which has more stuff) that can be jazzed up in a myriad of ways.  It’s a good accompaniment for a meat-heavy or spicy dish.

Ingredients:

  • 100 grams quick-cooking couscous
  • 1/2 red pepper, diced finely
  • handful of chopped mint or basil or cilantro, or a combination thereof
  • small handful sunflower seeds
  • a pinch each of nutmeg, garlic powder and salt

Instructions:

Put couscous, sunflower seeds, spices and pepper in a medium bowl. Pour 160 ml of boiling water over the mix and stir well, then cover and let sit for 5 minutes. After five minutes uncover and fluff with a fork. Stir in herbs.

Servings: Two, approx. 200 calories.

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