“Encourage guests to squeeze the juice from the lemon wedges on to the salad.” - by KRISTAB
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature.
- Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour.
- Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges.
Nutrition
Amount Per Serving (8 total)
- Calories
- 142 cal
- 7%
- Fat
- 3.6 g
- 6%
- Carbs
- 24.6 g
- 8%
Based on a 2,000 calorie diet
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Reviews (94)
Rate This Recipe
"I LOVE THIS RECIPE! It is light and refreshing. A few changes I made: I've made it both with couscous and with orzo. Since the orzo was a thicker, larger substance than the couscous, it worked bett..." See moreer with the cucumber. I also used 2 whole cucumbers which was NOT too much. I made it recently as a main dish, and just added sliced chicken breast (grilled on the George Forman with lemon pepper seasoning - EASY!)... it was just right. Thanks for submitting this recipe, it's one of my favorites!"
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