Lemon and parsley couscous makes for a quick, healthy, and refreshing afternoon meal, especially in a tangy orange and lemon dressing and pomegranates. Vegetarians love it!
1 1/4cupscouscous(250 g)
1 1/4cupsboiling water(300 ml)
zest of 1 organic lemon
juice of 2 organic lemons
juice of 1 orange
4green onions,sliced thinly
6tablespoonsfinely chopped flat-leaf parsley(about 1 small bunch)
2-3tablespoonsextra virgin olive oil
handful or more pomegranate seeds
sea salt and freshly ground pepper,to taste
Place the couscous in a bowl and cover with the boiling water. Cover and let stand for 8-10 minutes or until all the liquid is absorbed. Remove cover and fluff with a fork. Cool to room temperature.
Stir in the lemon zest and juice, orange juice, green onions, and parsley. Drizzle with the olive oil, season with salt and pepper and toss again to combine. Transfer to a large platter and garnish with pomegranate seeds before serving. Enjoy!