Lemon Zowie Couscous Salad

 

 

•1 - 10oz box of couscous
•1 - 8oz tub of Chickpea Chicks Lemon Zowie Hummus
•1 - bunch green onions, chopped
•1 - sweet bell pepper, chopped
•1cup - frozen peas, cooked & rinsed with cold water to stop cooking
•1cup - fresh or frozen corn, cooked & rinsed with cold water to stop cooking
•kosher salt + fresh ground pepper
•1/2cup - toasted almond slivers
•6-8 - fresh, large basil leaves, chiffonade (can sub in fresh oregano, mint or add all with the basil)
•zest of a lemon
•juice of 1/2 a lemon
•1/4-1/2 tsp - crushed red pepper, optional

DIRECTIONS
Cook couscous according to directions. When finished cooking/resting, fluff couscous by gently raking with a fork & turn into a large serving bowl.
In a medium sized bowl, whisk hummus with 1/4 cup of water (adding a tablespoon more at a time if needed), until it reaches the consistency of heavy cream. Set aside.
As you add the following veggies to the couscous, season each layer with a 1/4 tsp of kosher salt & fresh ground pepper: chopped green onions, chopped sweet pepper, peas & corn. Add your hummus dressing, lemon zest & juice, crushed red pepper (if using), slivered almonds & basil. Mix well into the couscous.
Taste & correct for seasoning.

Serves 6-8. Great to take to a party or BBQ!
*Can add a drizzle of Sriracha or hot sauce, if you like the heat!

 

Enjoy!