This simple israeli couscous salad is so delicious I can’t stop eating it! It’s well rounded with grains, healthy fats and lots of zesty flavors with the basil dressing added in. You’ll need to prep the couscous beforehand in order to let it cool for this. Otherwise it’s quick to whip up and great for lunch. Here’s how:

Ingredients:

For the couscous—

• 1 cups cooked and cooled israeli couscous.

• 1 tsp olive oil

• salt and pepper, to taste

For the salad:

• 1 cucumber, diced

• 4 kale leaves, destemmed and chopped

• handful cherry tomatoes, diced

• 1 TB organic + raw pumpkin seeds

• red pepper flakes and salt, to taste

For the basil dressing, follow this recipe here

Prep:

1. In a large salad bowl, stir together the cooked and cooled couscous with olive oil, salt and pepper

2. add the remainder of the ingredients and toss again to combine

3. add in 1-2 TB of the homemade basil vinaigrette

4. stir to coat and enjoy!