{recipe} Isreali Couscous Salad

This is my all time favorite lunch.  It comes together in a minute, it tastes delicious, and it is super nutritious.  What more can you ask for?  I love making a big batch of Israeli couscous for the week, and then using a half a cup here and there as needed.

 ISRAELI COUSCOUS SALAD:

* serves 1-2

1 1/2 cup Israeli couscous (also Pearl Couscous)
3 tbsp olive oil (make sure you buy unaltered olive oil)
2 tbsp lemon juice
1/2 tsp 1/2 tsp celtic sea salt
1/2 cup feta cheese, crumbled
3/4 cup english cucumber, seeded & diced
3/4 cup grape tomatoes, halved
1 avocado, diced

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Toast the couscous in 1 tablespoon of olive oil in a medium sauce pan over medium heat, for about 5 minutes.

Add 2 cups of water to the couscous, and bring to a boil.  Reduce the heat to a simmer for about 12 minutes.  Transfer the couscous to a bowl in order to cool down.

Scoop out half a cup to one cup of couscous into a bowl.  Add the remaining olive oil, lemon juice, celtic sea salt, crumbled feta cheese, diced cucumber, halved tomatoes, and the diced avocado.

Toss to combine and serve.

Store the whole salad in an airtight container in the refrigerator for 2 days, and store the cooked Israeli couscous in an airtight container in the refrigerator for up to 7 days.