It might be raining outside, but it is spring in my mind! This has been my go-to salad as of late, for potlucks, lunch and cooking demonstrations. You could sub any grain you like, but I have been on a couscous kick and I think it works perfectly here.
1 1/2 cups couscous
3 tomatoes, diced
1 cucumber, diced and peeled (optional)
1 bunch parsley, chopped
1 handful basil, chopped
1/2 red onion, finely chopped
1 small lemon, zested and juiced
1/4 cup olive oil
1/4 cup pine nuts
Bring 2 cups of salted water to a boil. Add couscous, cover, and remove from heat. When couscous is done, about 5 minutes, fluff with a fork and set aside.
In a dry skillet, add pine nuts and toast for a few minutes each side until lightly browned. Set aside.
In a large bowl, add couscous, tomato, cucumber, red onion, parsley and basil. Combine olive oil, lemon juice and salt and pepper in a blender or small bowl. Add dressing to salad mixture and toss. Top with toasted pine nuts.
Per 1 cup serving: 307 calories, 13g fat (mostly monounsaturated from olive oil and pine nuts), 4 g fiber, 7.6 g protein