Ingredients
2 medium Zucchini
2 Green onions- scallions
Mint & parsley ½ cup
2 c Couscous 2-1 ratio water
½ cup Roasted almonds - chopped
1 c frozen peas
1 can garbanzo beans
1 large or 2 Meyer lemons – using the rind & juice
Red pepper flakes
Pepper & sea salt
Olive oil
Directions
Cook 2 c. couscous, fluff with a fork. Let come to room temperature.
Cut zucchini with cone #3 with saladmaster machine
Sauté in 11 inch skillet zucchini in oil on medium heat until tender, add frozen green peas and garbanzo beans. Just heat peas – don’t overcook. Season with salt & pepper. Remove from heat.
Slice 2 scallions, chop 2 fresh mint and a handful of parsley.
Add 2/3 c. chopped roasted almonds.
Zest the lemons & juice lemons
Mix all the ingredients and toss with olive oil
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