Spiced Whole Grain Couscous Salad with Sunflower Seeds and Citrus

The bright flavor of lemon pairs well with the spiciness of cinnamon in this fiber-rich salad packed with heart-healthy fats found in sunflower seeds and olive oil. Serves 4.

  • 1 tablespoon olive oil, divided
  • 2/3 cup whole wheat couscous
  • 1/4 cup sunflower seeds, toasted
  • 1 tablespoon lemon juice
  • Zest from 1 lemon
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon, plus more for dusting
  • 1/2 teaspoon ground ginger
  • 2 tablespoons chopped parsley (optional), divided

Bring 2/3 cup water and 1 teaspoon olive oil to a boil over high heat. Remove pan from heat, stir in couscous, cover, and let sit for 10 minutes. Fluff couscous with a fork to separate grains.

To toast sunflower seeds: While couscous is cooking, heat a single layer of raw sunflower seeds in a skillet over medium-high heat. Continue cooking for 3-5 minutes, stirring frequently, until seeds become aromatic and golden brown. Remove from heat and allow to cool.

Whisk remaining 2 teaspoons olive oil with lemon juice and salt. Toss into couscous with cinnamon, ginger, 1 tablespoon parsley (optional), and sunflower seeds. Sprinkle with remaining parsley (optional) and dust with cinnamon.