Dear Meghan: We loved the fresh flavors and bright colors in this couscous, which makes for a great summer side dish or a perfect snack. Enjoy!
Total time: 40 minutes, plus cooling time
Servings: 4 to 6
Note: Adapted from Hillstone Restaurant Group
3 cups water, divided
1/2 cup couscous
1/2 cup bulgur wheat
3/4 cup coarsely chopped radishes
3 tablespoons finely cut green onions
3 tablespoons minced Italian parsley
1/2 cup raisins
12 very small tomatoes, such as Sweet 100s
1/3 cup whole roasted, skin-on almonds
About ½ cup whole fresh mint leaves
1 tablespoon fresh lemon juice, preferably Meyer lemon, more to taste
1 tablespoon extra-virgin olive oil, more to taste
Sea salt and fresh ground black pepper to taste
1. In a small saucepan, bring 11/2 cups water to a simmer. Add the couscous and cook gently until the water is absorbed, approximately 3 minutes. Remove from heat and transfer the couscous to a baking sheet to cool.
2. In another small saucepan, bring the remaining 11/2 cups water to a simmer. Add the bulgur wheat and cook gently until the water is absorbed, about 5 minutes. Remove from heat and transfer to a baking sheet to cool.
3. In a large bowl, combine the cooled couscous and bulgur wheat. Stir in the radishes, green onions, parsley, raisins, tomatoes, almonds and mint leaves. Add the lemon juice and olive oil, stirring to coat. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Taste and adjust the flavorings and seasonings as desired. This makes about 4 cups salad.
Each of 6 servings: 209 calories; 6 grams protein; 34 grams carbohydrates; 6 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 9 grams sugar; 206 mg sodium.