No-Cook Tomato CousCous Salad

No-Cook Tomato CousCous Salad

Adapted from Encore Un Gateau

Ingredients

Serves 6 as a side (or 4 as a main dish)

1 ½ cups couscous (I used Bob’s Red Mill)

4 tablespoons vegetable oil (I used olive oil)

Juice of 2 lemons

1 shallot (or small onion), peeled and quartered

3 medium tomatoes (pick the ripest, sweetest tomatoes you can find), quartered

1 teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon cayenne pepper or chili powder (optional but highly recommended)

Chopped fresh herbs for garnish (mint, thyme, oregano or basil)

Directions

Place couscous in a large bowl (preferably one with a lid). Add oil and stir using a fork until evenly coated. Add lemon juice and mix well. Set aside.

Place quartered onions and tomatoes in the bowl of a food processor fitted with the blade attachment and pulse until pureed.

Add pureed tomatoes, salt, black pepper, and cayenne pepper (if using) to the couscous and mix until combined.

Cover with a lid (or with plastic wrap) and refrigerate for at least 3 to 4 hours (or overnight if you'd like to prep it in advance.)

Take the bowl out of the refrigerator and fluff with a fork. Sprinkle with your favorite chopped herb and serve.