Crispy Crunchy Couscous Salad

This is a quick and healthy lunch - this can be made the night before work and refrigerated to save even more time. It's cheap, packet with nutrients, high in fibre, and doesn't taste half bad! Add whatever veggies you have in the fridge, or raid your freezer- you can add almost anything to this versatile dish.

Ingredients
2 cups whole wheat Israeli couscous- I love this for it's buttery flavour and earthy texture, but if you can't get your hands on this, any couscous will do!
4 cups boiling water
Salt, pepper, and spices to taste- I love using Trader Joe's Chickenless Seasoning and onion salt
2 tbsp EVOO
Method
In a large saucepan add 1 tbsp EVOO with the dry couscous, stir on low heat until the couscous is coated and gently toasted, add the water and stir, leave covered for 10 minutes stirring to ensure the couscous doesn't stick to the bottom of the pan. Add the seasoning and remaining EVOO, stir for 5 minutes. You can either serve immediately with sautéed veggies or leave to cool and add cucumber, peppers, and spinach or kale for a satisfying salad. I love to top with a little sprinkle of zata'ar for a beautiful rich colour and a hint of lemon.