Mediterranean-Style Corn Couscous Salad

Quick, easy, light, and healthy meal in one.

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Ingredients

1. ½ cup / 90 g whole grain corn couscous, uncooked
2. 1 cup / 240 ml vegetable broth/stock, preferably organic low-sodium
3. ½ cup / 80 g red onion, finely sliced
4. ½ Tbsp. / 2 g fresh parsley, chopped
5. ½ Tbsp. / 1½ g fresh chives, chopped
6. ½ Tbsp. / 1½ g other fresh herbs, chopped
7. 2 tsp. / 9 ml olive oil
8. 1 Tbsp. / 15 ml red wine vinegar
9. ¼ tsp / 1½ g Himalayan or similar rock salt or substitute (optional)
10. 1½ oz / 45 g pine nuts
11. 8 cherry tomatoes, quartered
12. ¼ / 40 g feta or goat cheese (preferably organic pastured), crumbledor or:
    • 2½ Tbsp. / 18 g almonds, chopped or sliced and lightly toasted
13. 2 Tbsp. / 30 g tahini or other seed or nut butter of choice

Directions

1. Bring vegetable broth/stock to a boil.
2. Place couscous in a medium-sized lidded glass bowl, and pour broth/stock over it. Stir, cover, and allow to sit for 10-15 minutes. Add boiling water as needed to maintain moisture and softening process.
3. Fluff softened couscous with fork. Add pine nuts, almonds if using, onion, herbs, vinegar, oil, and salt/substitute (if desired), and combine thoroughly.
4. Add cherry tomatoes and feta (if using) just before serving

Serving size:1 cup / 150 g

Exchanges per Serving: 1¾ Carb, 1 Protein, 1 Fat

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