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Couscous Salad with Cherry Tomatoes and Broccoli

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Ingredients

Scale
  • 2 cups Vegetable Broth – you can use chicken broth or simply water
  • 1 1/2 cup Broccoli Florets
  • 1 1/3 cups Whole Wheat Couscous
  • 1 Tbsp Olive Oil
  • Zest of an Organic Lemon – save for later
  • 2 Tbsp Lemon Juice
  • Sea Salt – we used our Rosemary Lemon Sea Salt
  • 6 oz Sweet Cherry or Grape Tomatoes – halved

Instructions

  1. In a medium sauce pan bring the broth to boil. Add the broccoli florets and cook for 2 minutes. With a slotted spoon transfer to a salad bowl.
  2. Remove the pan from heat and with a fork gradually stir in the couscous, and cover. Let it rest for about 5 minutes, until all the liquid is absorbed. Gently fluff with a fork.
  3. In the meantime the couscous is resting first zest, then juice the lemon. Add olive oil, lemon juice and the sea salt to the broccoli and combine well.
  4. Stir in the couscous and the grape tomato halves.
  5. Let the flavors mingle for a few minutes before serving.
  6. Sprinkle each serving with a little lemon zest.

Find it online: https://legenrecipes.com/recipe/couscous-salad-cherry-tomatoes-broccoli/