ORNISH COUSCOUS SALAD

Prepare the couscous in vegetable stock instead of water for more flavor. This can be prepared and refrigerated for up to 8 hours ahead of time.

• 2 1/2 cups cooked couscous
• 2 cups fresh tomato, diced
• 3/4 cup chopped fresh mint
• 1/2 cup minced onion
• 1/2 cup diced cucumber
• 1/2 cup chopped fresh parsley
• 4 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• freshly ground black pepper and salt

Prepare the couscous according to package directions.

In a large bowl, combine the couscous, tomato, mint, onion, cucumber, parsley, lemon juice, garlic, cumin, and coriander.

Season to taste with pepper and salt.

Makes 6 cups; serves 4-8