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Almond Citrus Couscous Salad Recipe

Reviving side dish for warm months. To make this veggie lover, utilize vegetable stock!


  • 1 cup water
  • 1 teaspoon dried savory
  • 1 teaspoon dried parsley
  • 1 pinch crushed red pepper flakes
  • 1 tablespoon chicken bouillon granules
  • ½ cup pearl (Israeli) couscous
  • 1 lemon, zest grated
  • ½ cup toasted slivered almonds
  • ½ cup chopped celery
  • ⅓ cup chopped onion
  • ½ tomato, seeded and chopped
  • 1 tablespoon olive oil
  • 1 pinch salt and black pepper to taste


  1. Heat the water to the point of boiling in a pan, decrease warmth to medium-low, and mix in the flavorful, parsley, red pepper pieces, and chicken bouillon granules until the granules break up. Pour in the couscous, mix to consolidate, and stew until delicate, around 10 minutes. Spread and expel from heat. Let cool. Channel off any abundance fluid remaining. 
  2. Spot the cooled couscous in a plate of mixed greens bowl, and gently join with lemon get-up-and-go, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and dark pepper before refrigerating until cold, in any event 60 minutes.
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