1 2/3 cups couscous
2 1/2 cups boiling vegetable stock
small can sliced olives
2 small zucchini, sliced into matchsticks
1/4 sliced almonds, toasted
8 T olive oil
2 T lemon juice
2 T chopped fresh cilantro
2 T chopped fresh parsley
1/2 t ground cumin
1/4 t ground cayenne pepper
1/2 t salt
Place the couscous in a bowl and pour over boiling stock. Stir with a fork then set aside for 10 minutes for the stock to be absorbed. Fluff up with a fork.
Carefully mix the olives, zucchini, almonds and the couscous.
Mix together the olive oil, lemon juice, herbs and spices in a small bowl. Stir into the salad.
