When you eat on the go, with no microwave, finding options that are healthy and taste great can be challenging. This Cold Couscous salad will certainly fit the bill for healthy eating and tasty flavors.
I had some leftover cooked quinoa blend that I mixed in with 2 cups of cooked couscous. Use the wheat variety, not Israeli when it comes to couscous. Chill your grains in the refrigerator while you prepare the herb and lemon sauce to mix with the cold couscous.
In a blender, combine a small bunch of cilantro with a large bunch of flat leaf parsley. Add the juice of 1-1.5 lemons, Penzey’s Mural of Flavor, and a little garlic salt to taste. Chop some green onions, add to the chilled couscous and toss in the herb sauce. Serve cold and measure your portions; this cold couscous salad counts as a carbohydrate on your meal plan! It pairs nicely with some grilled vegetables and chicken.
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*The exact portions will vary per person. Contact us for more details on your portions and macronutrient breakdown per meal/per day!
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