Directions
Bring water to boil with cinnamon, cumin, honey & lemon juice. Add couscous. Cover and remove from heat. Fluff with fork. Add vegetables, olive oil, and fresh herbs. Salad can be served warm or chilled.
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Recipe developed by Chef Leslie Cairns
This versatile dish is cooked in one pot and can be served hot or cold, as a main or a side. It makes great leftovers to have with grilled meat or fish.
Bring water to boil with cinnamon, cumin, honey & lemon juice. Add couscous. Cover and remove from heat. Fluff with fork. Add vegetables, olive oil, and fresh herbs. Salad can be served warm or chilled.
Servings per recipe: 12
Serving size: About 1 cup
2 starch