July 25, 2016

  • 3/4 cup Healthworks Almonds, chopped
  • 2 cups couscous
  • 1 cup fresh peas
  • 1½ cup finely diced zucchini
  • 6 tbsp extra-virgin olive oil
  • salt
  • Freshly ground pepper
  • 3 tbsp fresh lemon juice
  • ½ cup Sliced scallions
  • ½ cup chopped parsley
  • ¼ cup chopped mint
  • crushed red pepper



  1. Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes.
  2. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water.
  3. In a skillet, sauté the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper, and let cool to room temperature.
  4. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.
  5. Stir in the zucchini, peas, almonds, scallions, parsley, and mint.
  6. Season with salt, black pepper, and crushed red pepper. Enjoy!


Recipe & photo via Delish

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