2 cups water
1 1/2 teaspoons sea salt
3/4 cup, plus 2 tablespoons, uncooked couscous
1 cup slivered almonds
1 tablespoon canola or olive oil
| 3 cups cucumbers (peeled, seeded, and diced before measuring)
1/2 cup thinly sliced scallions
3 tablespoons olive oil
3 tablespoons lemon juice
2 teaspoons dried oregano
1/2 teaspoon black pepper
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- Bring the water to a simmer in a small saucepan.
- Add 1/2 teaspoon salt and the couscous. Cover and let simmer for 4 to 5 minutes; remove from heat and set aside. (If you want to serve the salad right away, transfer the cooked couscous to a bowl and set that bowl inside a pan of ice. This will cool the grains quickly.)
- Sauté the almonds in the oil until lightly browned, stirring constantly to prevent burning. Immediately transfer the almonds to a dish to stop their cooking. Set aside.
In a large bowl, combine the cucumbers, scallions, olive oil, lemon juice, oregano, pepper, and remaining 1 teaspoon salt.
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