Inspired by my own traditional recipe in Every Kitchen Tells Its Stories
Prep time: 5 -10 minutes
Total Cooking time: 5 minutes
Serves 4-6 (more if it’s served with other salads, etc., for a buffet)
1 box whole wheat couscous
2 cups water
1 cup lemon juice
1 pint grape tomatoes, quartered
1 cup fresh mint, coarsely chopped
½ cup fresh parsley, coarsely chopped
½ cup red onions, coarsely chopped
1/3 cup extra virgin olive oil
Juice of 2 lemons
Salt & freshly ground black pepper to taste
1. In a medium sized saucepan, bring the 2 cups of water and 1 cup of lemon juice to a boil. Add the couscous, stir, remove from heat and cover. Let it stand for 5 minutes. Fluff with a fork again and place in a serving bowl with the cut up tomatoes.
2. While the couscous is resting, prepare the dressing.
3. Add the dressing to the serving bowl of couscous and tomatoes. Taste and adjust seasonings as required.
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