Read the recipe below, published by the Academy of Nutrition and Dietetics, if you are interested in a couscous dish with colorful vegetables and a lemon-thyme vinaigrette.
Prep time: 15 minutes
Ingredients:
- 2 cups cooked couscous
- ½ cup frozen corn, thawed
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced (about 1 small zucchini)
- 1 cup orange bell pepper, diced (about 1 small bell pepper)
- ¼ cup (50 milliliters) extra-virgin olive oil
- 2 tablespoons (25 milliliters) fresh squeezed lemon juice (about 1 small lemon)
- 1 tablespoon fresh thyme leaves
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Directions:
Wash your hands before you begin!
1. In a large bowl, add cooked couscous, corn, tomatoes, zucchini, and bell pepper. Stir until combined. Set aside.
2. In a small bowl or glass jar with a lid, add olive oil, lemon juice, thyme leaves, salt, and black pepper. Stir or shake until the dressing ingredients are combined.
3. Pour dressing over couscous mixture and stir until evenly coated. Chill before serving.
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