photo by Brandi at Wellsphere.com
Couscous:
2 cups water
2 cups couscous
pinch of sea salt
juice from 2 lemons
Bring salted water to a boil. Stir in couscous, cover and remove from heat. Let sit 5 minutes, then fluff with a fork while stirring in lemon juice.
Zucchini:
4-6 zucchini cut into halfmoons, about 1/2" thick
1 medium onion, diced
2 cloves garlic, minced
Life Chef Humming Bird spice blend
-OR-
dehydrated parsley, garlic, onion, black pepper, and lemon zest
Heat 1 TBSP olive oil in a pan over medium-high heat. Add onions and cook until just tender. Add garlic and zucchini, stir in the seasoning blend and cook until zucchini is just tender. Remove from heat and stir into cous cous.
Garnish:
Juice from 1 lemon
2 Tbsp olive oil (optional)
6 oz feta cheese
1 bunch basil, shredded
Squeeze lemon juice and sprinkle basil over the zucchini-couscous mixture, stir well, then dress with olive oil and lemon juice. Serve immediately.
