Okra Seed Couscous Salad

1. 1

   Slice cucumber thinly on a mandolin.

2. 2

   Chiffonade the 3 grams of fresh lemon balm.

3. 3

   Combine lemon balm chiffonade, feta, and sliced cucumber in a medium-sized mixing bowl.

4. 4

   Toast okra couscous on medium heat in olive oil for 2 to 3 minutes or until heated through.

5. 5

   Combine okra with other ingredients in mixing bowl and toss to combine.

6. 6

   Season with sumac, salt, and black pepper.

7. 7

   Serve warm, garnished with the extra lemon balm leaves.

No additional tips available.