Thanks to Brittany for this recipe! As always, tag us on social media with pictures of your version of this recipe or send us your favourite way to use our microgreens. Next week’s recipe of the week might be one you suggest!
- 1/2 C blanched slivered almonds
- 2 T honey
- 2 1/4 C water (or however much liquid your couscous package recommends for cooking)
- 2 C Israeli Couscous (its like typical couscous but larger)
- zest of 1 lemon
- juice of 1 lemon
- salt to taste (between 1/4 t and 1/2 t)
- half a large cucumber
- 2 large slicing tomatoes or about 2 cups of cherry tomatoes chopped
- about 3 oz of microgreens (I like half pea shoots, half buckwheat but read notes below)
Cook Couscous as per package directions or bring boil water to a boil, and add Israeli Couscous. When water returns to a boil turn heat to low and put lid on. Let sit until all liquid is soaked up and couscous is al dente (about 10 mins) stirring gently once or twice. Set aside to cool.
Toast almonds in a frying pan on medium heat until they start to brown. Stir frequently. Watch them carefully-once they start to turn colour they will burn very easily. Add honey and stir to coat evenly. Let the honey come to a boil. Spread nuts on a generously greased baking sheet to cool. Once they have completely cooled break them up.
Chop all veggies coarsely.
Add salt, lemon zest and juice to the couscous and stir thoroughly. Add veggies and nuts. Toss gently. Enjoy!
- This can be served hot also-just expect the veggies to wilt and cook a little if you add them to hot couscous.
- Adjust the greens and veggies as you prefer them or to accommodate what is in your fridge. All buckwheat produces a stronger citrus flavour. All pea shoots makes the salad sweeter instead of acidic but keeps things fluffy and crispy as they hold their texture better than buckwheat.
- For less trash shop for your couscous at a Bulk Barn or local bulk store. They let you fill your own containers!