Lemon Pecan Couscous Salad

A refreshing recipe for a side dish or a light lunch/dinner by adding diced leftover chicken, turkey, meat to the couscous.  As a substitute for meat add raw or a cooked diced vegetable or tofu. This recipe can be prepared with no cooking involved. When planning a menu for your camping or RV trip, consider adding the ingredients listed below for a healthy easy side dish.  Add a protein of choice and this could be a refreshing light meal.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

Serves 8

Ingredients

1/4 cup couscous
1 diced tomato alternate: fresh or jarred red bell pepper
1/4 cup lemon juice
2 tablespoons water
2 teaspoons olive oil
1/4 cup fresh finely chopped parsley, no stems
2 tablespoons finely chopped mint leaves, no stems
1 tablespoon diced pecans
1/3 teaspoon salt (or to your liking)
1/4 teaspoon pepper                                                                                                                                                                                                                                                          1 head of lettuce or 3 heads of endive – rinse and separate into individual leaves                                                                                                                                               1 *1/2 – 2 cups chopped vegetables and or previously protein (chicken, meat or tofu)   optional

Directions

In a medium bowl combine couscous, lemon juice and water. Stir. Let the mixture stand (rest) for 1 hour, then add olive oil mint, parsley, pecans, salt and pepper. Add a cooked protein as above if desired. Toss the salad ingredients, then add some diced red bell pepper or tomato around the border of the salad for a colorful accent. Serve the couscous in endive or iceberg lettuce leaves.