This light but nutrient-rich salad is a great easy-to-make side.
Ingredients: ⅔ cup dry whole wheat couscous 4 tsp. extra-virgin olive oil, divided use 1 Tbsp. fresh lemon juice ½ cup cherry tomatoes, cut in half 8 oz sliced bella mushrooms 6 fresh mint leaves, chopped 2 Tbsp. chopped Italian parsley Sea salt & cracked black pepper 1. Bring water to boil in a large pot over high heat. 2. Add couscous. Reduce heat to low; cook, stirring frequently, for 1 to 3 minutes, or until the couscous is fluffy and water is absorbed. Remove from heat. 3. Combine couscous, 3 tsp. oil, and lemon juice in a medium serving bowl; mix well. Set aside. 4. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat. 5. Add mushrooms; cook for 5 to 6 minutes or until mushrooms release liquid. Remove from heat. 6. Add tomatoes, mushrooms, mint, and parsley to couscous; toss gently to blend.
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