About the Recipe
2 cups Couscous
1 Yellow Bell Pepper (medium, seeds removed, diced)
1 Carrot (small, diced)
1/4 cup Red Onion (diced)
1/2 cup Cilantro (stems removed, chopped)
2 tbsps Lemon Juice (to taste)
1/2 tsp Sea Salt (to taste)
Cook the couscous according to the package directons and let cool.
In a large mixing bowl, combine the couscous with the remaining ingredients. Enjoy!
Leftovers refrigerate in an airtight container for up to four to five days.
One serving equals approximately 1 1/2 cups.
For more flavor, add cinnamon, cumin, olive oil, feta cheese, olives, or capers.
No couscous? Use quinoa or barley instead.