3. Chop all of your veggies.
4. Measure out your olive oil, I recommend a higher quality olive oil to enhance the flavour of the dish. Next squeeze your lemons. I think I used two whole lemons to make 1/2 c. I *love* my lemon juicer I got at Target, best seven dollars I ever spent!
5. Add crushed garlic, mint, salt and pepper to taste, wisk the ingredients.
6. Combine couscous with chopped vegetables, slowly add marinade and mix well. Serve cold. I recommend refridgerating this dish overnight, it really lets the flavours marinade.
This was a delicious light flavourful dish that I will definately make again. It was perfect for a filling light lunch, packed with vitamins and protein, perfect for boosting your immune system in the dead of winter!
Thanks for reading!