Description
For the Couscous
1 cup couscous
1/2 cup ricotta cheese
1/3 cup dried cranberries
1/4 cup toasted almonds, chopped
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
For the Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Directions
In a small saucepan, bring 1 cup of water to a boil. Add couscous, remove from heat, and cover. Let it steam for about 5 minutes. Fluff with a fork once done.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper.
In a large bowl, combine the cooked couscous, ricotta cheese, dried cranberries, toasted almonds, and fresh parsley.
Drizzle the lemon vinaigrette over the couscous mixture and toss gently to combine.
Serve immediately or refrigerate for 15–20 minutes to allow the flavors to blend.
Prep Time: 5 minutes, Cooking Time: 5 minutes, Total Time: 10 minutes, Kcal: 350 per serving, Servings: 4
