Add goji berries to your savoury dishes and salads, and not only will you introduce delightful sweetness; you'll also get a ton of beneficial antioxidants!
1/2 cup whole wheat couscous or bulgur
8 cherry tomatoes
2 Lebanese cucumbers
1/2 cup red onion
4 sprigs fresh mint
1 cup flat leaf parsley
2 tbsp PRANA organic goji berries
3 tbsp olive oil, divided
5 tbsp lemon juice
1 generous pinch sea salt
freshly ground pepper, to taste
1 clove garlic
Dice the tomato and the cucumbers, slice the cherry tomatoes into halves, finely dice the red onion and finely chop the parsley.
Put the couscous and the goji berries in a large bowl. Add a 3/4 cup of boiling water, 1 tbsp of olive oil and a pinch of sea salt. Cover and let sit for 10 minutes, until the water is completely absorbed, that the couscous is cooked and the goji berries are rehydrated.
Fluff the couscous with a fork and let cool.
Add the remaining ingredients and toss well.
Add the vinaigrette and toss again.
Grate the garlic.
Whisk all ingredients, including the remaining 2 tbsp of olive oil, together in a small bowl or jar.