Couscous Salad with Zucchini and Roasted Almonds

Ingredients

• 0.7 cup roasted almonds chopped
• 2 cups couscous 
• 1 cup peas fresh
• 3 tablespoons juice of lemon fresh
• 0.3 cup mint leaves chopped
• 6 tablespoons olive oil extra-virgin
• 0.5 cup parsley chopped
• 35 servings salt black red crushed for seasoning
• 35 servings salt and pepper freshly ground
• 0.5 cup scallions sliced
• 1.5 cups zucchini diced finely

Equipment

• bowl
• frying pan

Directions

1. Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute.
2. Drain the peas, reserving 1/4 cup of the water. In a skillet, saut the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper and let cool to room temperature. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.
3. Stir in the zucchini, peas, almonds, scallions, parsley and mint. Season with salt, black pepper and crushed red pepper.