Pearled Cous Cous, Veggie & Goji Berry Salad

Recipe for 4+ servings:
• GojiLIFE Freeze Dried Goji Berries - 1/2 cup
• Pearled Cous Cous - 2 cups
• Carrots x 4
• Zucchini x 2
• Tomatoes x 1
• Garlic x 3 cloves
• Red Onion x 1/2
• Extra Virgin Olive Oil  - 1/3 cup
• Lemon juice from 1/2 of a fresh lemon
• Turmeric Powder - 2 TSP
• Dried Thyme - 1 TSP
• Dried Oregano - 1 TSP
• Fresh Oregano x 3 sprigs (optional)
• Fresh Parsley x 5 sprigs (optional)
• Salt and Pepper to taste



Instructions:
Start by slicing your carrots into quarters, drizzle with olive oil, salt & pepper and bake at 375 degrees for 45 minutes.

Then make your Pearled Cous Cous by bringing 3 cups of water to a boil, adding 2 cups of Pearled Cous Cous, then bring down to a simmer and cover for about 15 minutes/until the water is absorbed.

In the meantime, chop the zucchini into bite sized pieces, chop onion & garlic and sauté’ these three ingredients in a sauce pan with olive oil until the zucchini is soft, about 7 minutes.

Add your cooked Cous Cous to a large mixing bowl and combine the rest of the olive oil and the turmeric powder. Cut the tomatoes and baked carrots into bite sized pieces. Add all the rest of the ingredients into the large mixing bowl, saving a little of the fresh parsley and Goji Berries to garnish, transfer to a serving bowl, add final garnishes and enjoy at room temperature or cold.