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Reverse Your Fatty Liver Couscous Vegetable Salad
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Prep Time
10
mins
Cook Time
10
mins
Servings
8
1 cup servings
Ingredients
1 1/2
cup
pearl couscous
1/4
cup
extra-virgin olive oil
Salt and black pepper(to taste)
1/2
tsp
honey
1
tsp
Dijon mustard
1
tsp
fine grated lemon zest
2-4
Tbsp
fresh squeezed lemon juice(to taste)
1
large
diced tomato
1
medium
diced English cucumber
1/2
cup
chopped fresh combination of parsley, cilantro, basil, dill, or mint
1/4
cup
golden raisins
1/4
cup
chopped toasted walnuts
Instructions
Bring a large saucepan of salted water to a boil.
Add couscous and cook until tender, 8-10 minutes, then drain.
In large bowl, whisk together oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper.
Add the drained couscous to the dressing and mix well.
Stir in the tomato, cucumber, herbs, raisins and walnuts.
Add additional salt and pepper if needed.
Notes
This dish can be eaten warm or cold.