Couscous Salad

INGREDIENTS:

1 glass instant couscous

1/2 of a red onion

1 glass frozen corn

1 cucumber

1 handful parsley

3 spoonfuls lemon juice

3 spoonfuls olive oil

1/2 spoonful salt

1 dash pepper

7 fresh basil leaves

7 fresh mint leaves

DIRECTIONS:

1) Cook the instant couscous according to the instructions on the package and set aside to cool.

2) Defrost the frozen corn. Chop the red onion and parsley. Cut the cucumber in 1/2 lengthwise, scoop out the seeds and finely dice. Add everything to a large bowl with the couscous.

3) Chop the basil and mint leaves and add then to the bowl along with the salt, pepper, lemon juice, and olive oil. Give everything a good mix and let it chill in the fridge.

SUBSTITUTION IDEAS:

Couscous —> Orzo, quinoa

Basil and Mint leaves —> Can use dried if you don’t have fresh

Optional - Add a few spoonfuls of pickle juice from the jar when you add the lemon juice and olive oil