watermelon couscous salad
This crunchy and refreshing summer salad is the perfect sidekick for your next BBQ or potluck!
Servings 6
Ingredients
- ⅔ C whole wheat couscous
- 1 C water
- ¼ teaspoon sea salt
- 2 C cubed watermelon
- 1 C sliced or shredded radish
- 1 C finely chopped celery
- 1 C finely chopped cucumber
- ½ C finely chopped green onion
- 2 tablespoon finely chopped basil leaves
- 2 tablespoon finely chopped mint leaves
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- 1 tablespoon white wine vinegar
- sea salt and ground black pepper, to taste
Instructions
- Boil couscous with water and sea salt. Once it's at a boil, remove the pot from the heat and cover with a lid for 5 to 10 minutes allowing the water to absorb.
- Combine the couscous with the rest of the vegetables and fresh herbs. Toss with lemon juice, olive oil, white wine vinegar, sea salt, and ground black pepper.
- Serve immediately or refrigerate for a few hours before serving to allow the flavors to really mesh together.
