🌎 The World Cookbook

For the couscous:
1 cup whole wheat pearled couscous
2 cups vegetable broth or water salted to taste
1/2 small onion, diced
2 garlic cloves, minced
1/2 tsp. curry powder
1/4 tsp. cumin powder
1/4 tsp. sweet paprika
For the salad:
2 handfuls spring mix greens
2 small cucumbers, cubed
1 medium bell pepper, diced
10-15 cherry tomatoes, halved
2 scallion stalks, diced
2 tbsp. lemon juice
2 tbsp. olive oil
1/4 tsp. salt or to taste
1/4 tsp. black pepper or to taste

In a medium pot, add the oil and saute the garlic and onion until they are lightly browned. Add the curry powder, cumin, and paprika and stir until they coat the vegetables. Add the couscous and veggie broth. Stir. Cover the pot and cook until the couscous is soft and fluffy. In a bowl, add the spring mix. Then add the cucumbers, bell pepper, cherry tomatoes, scallions, and couscous on top. Squeeze fresh lemon juice over the salad and add olive oil. Then sprinkle it with salt and pepper to taste. Using two spoons, toss the salad. Plate and serve.