Salad/Cucumber Almond Couscous
| A: | 1/2t salt |
| 3/4C couscous (quinoa alternate) | |
| B: | 1C slivered almonds |
| 1T canola oil | |
| C: | 3C cucumbers, peeled, seeded and diced |
| 1/2C green onions, thinly sliced | |
| 3T olive oil | |
| 3T lemon juice | |
| 2T oregano | |
| 1t salt | |
| 1/2t pepper | |
| 1. | Boil 2C water to boil, add (A), simmer 4-5 minutes over low heat. Remove from heat and set aside to cool. |
| 2. | Saute (B) until slightly browned, add to (A). |
| 3. | Combine (C), toss. Add (A)-(B) mixture and toss again. |
| 4. | Chill and serve. |
Servings: 8