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Couscous and Quinoa with Mint and Tomatoes

Adapted from Guideposts Magazine, April 2009

Quinoa (pronounced “keen-wah”) is a high-energy protein that’s mineral-rich, easily digested and has more calcium than milk! When paired here with couscous, fresh herbs, tomatoes and spices, it makes a nutritious side dish salad.

Optional variation: This recipe can be made completely with couscous. The whole wheat variety of couscous provides protein and B vitamins. The recipe also works well if you substitute orange juice and orange zest for the lemon.

Serves 8

1 cup NOW Real Food® Organic Quinoa*
1¼ teaspoons sea salt
1 cup NOW Real Food® Whole Wheat Organic Couscous*
2¼ teaspoons ground cumin
1 1/8 teaspoons ground coriander
1 cup finely chopped fresh flat-leaf parsley
1 cup finely chopped fresh mint
2 small cucumbers, peeled, seeded, and diced
1 cup diced tomatoes or halved cherry tomatoes
Zest of 1 lemon (about ½ teaspoon)
¼ cup fresh lemon juice
3 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil *
2 scallions, green part only, finely chopped, for garnish
  1. Place the quinoa in a fine-mesh strainer and rinse well under cold running water.
  2. In a small saucepan, bring 1¾ cups water and 1 teaspoon salt to a boil over high heat. Add the quinoa and cover. Decrease the
    heat to low and simmer for 20 minutes. Remove from heat and fluff with a fork.
  3. While the quinoa is cooking, place the couscous in a large bowl. Add 1 cup of boiling water and ¼ teaspoon salt. Cover tightly with plastic wrap and steam for 5 minutes, or until the water is absorbed. Fluff with a fork.
  4. Add the quinoa to the couscous, stir in the cumin and coriander, and fluff with a fork.
  5. Spread the mixture out on a sheet pan and rake with a fork constantly until cooled.
  6. In a large bowl, combine the parsley, mint, cucumbers, tomatoes, lemon zest and juice, and olive oil.
  7. Add the grains and mix with a fork.
  8. Chill for at least 2 hours.
  9. Taste and think FASS (fat, acid, salt, sweet): You may need a squeeze of lemon juice or a pinch of salt.
  10. Now that you're at YUM, spoon into a large salad bowl and garnish with the scallions.

Per Serving:
Calories: 227
Total Fat: 7 g (0 g saturated, 4 g monounsaturated)
Carbohydrates: 35 g
Protein: 6 g
Fiber: 4 g
Sodium: 384 mg

*NOW items available at your local health food store

Nuts Seeds Healthy Snacks Flours - Baking Mixes Natural Sweeteners Dried Fruit
Appetizers Beverages Breads and Spreads Breakfast Chef Suzy Singh Desserts Dressings, Sauces, and Dips Entrees - Seafood Entrees - Meat Entrees - Vegan and Vegetarian Fruits and Vegetables Gluten-Free Nuts and Snacks Salads Side Dishes
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