Couscous Mint & Lemon

January 22, 2012

Great side dish, especially at Spring, Summer. Serves 6.

  • 1 1/2 C whole wheat couscous (or Israeli pearl couscous or Orzo). Bring water to boil, add couscous, cook until al dente. Drain and drizzle with olive oil (use lemon flavored). Let cool spread out on platter or serving dish.
  • 1/4 C thinly sliced mint leaves (roll leaves to slice)
  • 5 scallions thinly sliced diagonally
  • 1/3 C golden raisins
  • 3 TBs lemon zest (thinly sliced)
  • 1/4 C toasted pine nuts
  • 2 TBs lemon juice
  • 1/8 tsp red pepper flakes
  • 5 TBs olive oil (can use lemon flavored if you have some).

Mix all ingredients together. Top with fresh ground pepper

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