Cook couscous in water as directed on package, omitting margarine and salt. Toss with fork; place on cookie sheet in thin layer to cool quickly and prevent lumps.
Meanwhile, in medium bowl, combine tomatoes, cucumber, radishes, onions, parsley and mint; toss gently to mix.
Add cooked couscous to vegetable mixture; toss gently. Drizzle with lime juice and oil; sprinkle with salt. Toss gently.
Source: Healthy eating (Pillsbury)
By Raymonde C. Gauthier from North bay, Ontario, Canada
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Do you need a quick, easy and healthy side dish? You can prepare couscous. For an even quicker option, I have used this jarred Moroccan couscous that also has vegetables. Optional - top off with fresh cilantro, dried raisins, pumpkin seeds and garbanzo beans. As reference, I made 2 cups which was enough to feed 4 people as a side.
Cut chicken breast into small pieces and saute in sesame oil until cooked. Add almonds near the end so they get a little browning, too. Set aside.