Couscous with Cherry Tomatoes

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Couscous with Cherry Tomatoes

This light but nutrient-rich salad is a great easy-to-make side.

4.5 from 2 votes
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Couscous with Cherry Tomatoes

This light but nutrient-rich salad is a great easy-to-make side.
Prep Time 0 mins
Cook Time 0 mins
Total Time 0 mins
Servings 3 servings, about ¾ cup each

Ingredients

  • 1 cup water
  • ⅔ cup dry whole wheat couscous
  • 4 tsp . extra-virgin olive oil , divided use
  • 1 Tbsp . fresh lemon juice
  • ½ cup cherry tomatoes , cut in half (or ½ cup quartered tomatoes)
  • 8 oz sliced mushrooms
  • 6 fresh mint leaves , chopped
  • 2 Tbsp . chopped Italian parsley
  • Sea salt (to taste; optional)
  • Cracked black pepper (to taste; optional)

Instructions

  1. Bring water to boil in a large pot over high heat.
  2. Add couscous. Reduce heat to low; cook, stirring frequently, for 1 to 3 minutes, or until the couscous is fluffy and water is absorbed. Remove from heat.
  3. Combine couscous, 3 tsp. oil, and lemon juice in a medium serving bowl; mix well. Set aside.
  4. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.
  5. Add mushrooms; cook for 5 to 6 minutes or until mushrooms release liquid. Remove from heat.
  6. Add tomatoes, mushrooms, mint, and parsley to couscous; toss gently to blend.
  7. Season with salt and pepper if desired.

Nutritional Information (per serving):

Calories: 222
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 108 mg
Carbohydrates: 34 g
Fiber: 3 g
Sugar: 3 g
Protein: 8 g

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1 ½ Yellow
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