Whole-Wheat Couscous With Cucumber And Almonds

Whole-grain (Read: high-fiber) foods keep you full longer — and one of the easiest whole-grain foods to prepare is whole-wheat couscous. Like a tiny pasta, whole-wheat couscous absorbs water quickly, and cooks in 5 minutes. The tender grains are perfect for chilled salads like this one, studded with crunchy almonds and bathed in lemony vinaigrette.

under 15 mins
lunch
Updated on 10 June 2024

Ingredients for servings

    Couscous

  • 0.66666666666 cup whole-wheat couscous

  • 0.25 teaspoon salt

  • 0.5 cup whole almonds raw

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons olive oil

  • 1 teaspoon fresh lemon zest

  • 1 large cucumber peeled and chopped

  • 1 cup tomato chopped

  • 0.5 cup parsley, chopped

Directions

  • Place 0.75 cup (180ml) water in a small pot and bring to a boil over high heat. Add the couscous and salt, stir, cover and remove from heat. Let stand for 5 minutes, then uncover and fluff the couscous. Let cool.

  • Toast the almonds in a 350ºF (176ºC) oven for 10 minutes, then chop coarsely. Reserve.

  • In a large bowl, whisk the lemon juice, olive oil and lemon zest. Add the cooled couscous, cucumber, tomatoes and parsley, and toss to mix. Add almonds just before serving.

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