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Reverse Your Fatty Liver Couscous Vegetable Salad

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Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 1 cup servings

Ingredients
  

  • 1 1/2 cup pearl couscous
  • 1/4 cup extra-virgin olive oil
  • Salt and black pepper(to taste)
  • 1/2 tsp honey
  • 1 tsp Dijon mustard
  • 1 tsp fine grated lemon zest
  • 2-4 Tbsp fresh squeezed lemon juice(to taste)
  • 1 large diced tomato
  • 1 medium diced English cucumber
  • 1/2 cup chopped fresh combination of parsley, cilantro, basil, dill, or mint
  • 1/4 cup golden raisins
  • 1/4 cup chopped toasted walnuts

Instructions
 

  • Bring a large saucepan of salted water to a boil.
  • Add couscous and cook until tender, 8-10 minutes, then drain.
  • In large bowl, whisk together oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper.
  • Add the drained couscous to the dressing and mix well.
  • Stir in the tomato, cucumber, herbs, raisins and walnuts.
  • Add additional salt and pepper if needed.

Notes

This dish can be eaten warm or cold.