Lunch: Couscous Salad with Zucchini and Roasted Almonds

Recipe by Marcia Kiesel Brooklyn Larder sells fantastic prepared foods and locally sourced products. This recipe is from its upcoming cookbook.

This recipe includes superfoods such as:

Lemon

Health benefits of Couscous Salad with Zucchini and Roasted Almonds

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 c. couscous
1 c. fresh peas
1 1/2 c. finely diced zucchini
6 tbsp. extra-virgin olive oil
salt
Freshly ground pepper
3 tbsp. fresh lemon juice
.67 c. chopped roasted almonds
1/2 c. Sliced scallions
1/2 c. chopped parsley
1/4 c. Chopped mint
crushed red pepper

Instructions

Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water. In a skillet, sautée the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper, and let cool to room temperature. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.
Stir in the zucchini, peas, almonds, scallions, parsley, and mint. Season with salt, black pepper, and crushed red pepper. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.

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