Light and refreshing veggies paired with couscous make this salad healthy and highly satisfying!
Recipe by: Faith Durand from the Kitchen
INGREDIENTS
- 1 cup couscous
- 1 1/4 cups boiling water
- 1 cup loosely packed cilantro, finely chopped
- 1 cup loosely packed Italian parsley, finely chopped
- 1/2 English cucumber, cut lengthwise and very thinly sliced
- 1/2 red onion, cut in half and shaved extremely thin
- 1 lemon, zested and juiced, about 3 tablespoons
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey or agave syrup, warmed
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3 tablespoons toasted pine nuts
- 3 ounces feta chees