Makes 2 servings.

Ingredients: 

200 g corn cous cous (GMO-free)

2-3 handfuls sprouts (for this recipe I used leek and sango sprouts)

6-7 radishes, sliced 

2 handfuls stoned, chopped green olives 

1-2 cucumbers, cut into bits

juice of 1 lemon

4-5 tablespoons extra virgin olive oil (and 1-2 tablespoons extra for toasting the cous cous)

1 pinch Himalayan salt

fresh chopped parsley, to taste 

Directions:

Bring some mineral or filtered water to a boil (2-3 cups should be enough). Sautè the cous cous in a pan with 1-2 tablespoons extra virgin olive oil for around 1 minute. Remove it from heat and place it in a salad bowl. Pour over enough boiling water to cover the cous cous. Cover with a lid and let ‘cook’ for 1 to 2 minutes. Check doneness and add some more boiling water if necessary, pouring it little by little. When the cous cous is ready (it should be al dente) fluff with a fork, add the lemon juice, olive oil and salt and toss. Add the sprouts, radishes, cucumber, olives and parsley and toss again. Sprinkle with some more fresh parsley if desired. Serve rather cool.