Green Couscous

So Beautiful!

Practically a meal in itself!

Turn those plain grains of couscous into something spectacular.

There are so many vegetables in here, one must ask,

"Is it more a grain, a salad, or a vegetable side dish?"

I think it is all three. 

Pair this with some grilled meats in the summer, or with

some heavily seasoned meats in your Moroccan menu

and you will have the meal finished.

This is also the type of dish I love to make in large portions to keep 

in the refrigerator for those quick packed lunches.

However you choose to use this recipe, it is definitely one 

that needs to be tried. 

Thank you to my sister-in-law, Jill,
prepared for our Christmas Eve Feast 2016, Moroccan Food, well done!

So Delicious!

As Always,

ENJOY!

Recipe courtesy of: The Moroccan Collection by Hilaire Walden

1¼ cups olive oil

½ cup lemon juice

2½ cups cooked couscous

2 bunches green onions, chopped

4 ounces arugula, chopped

1 cucumber, halved, seeded and chopped

Salt and pepper

Whisk or shake together the oil and lemon juice. Season to taste with salt and pepper.

Put the cooked couscous into a warmed serving dish. Stir in the green onions, arugula, cucumber and oil and lemon juice dressing and serve. Serves 6.