Tabbouleh with Persimmons and Almonds

Ingredients

• 3/4 cup water
• 1/2 cup whole wheat couscous
• Juice from one lemon
• 3 tablespoons olive oil
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1 teaspoon orange zest
• 2 fuyu persimmons, peeled and chopped
• 1/2 cup slivered almonds, toasted
• Dash of cinnamon
• Salt and pepper to taste

Preparation

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