tomato cucumber couscous salad

Tomato Cucumber Couscous Salad 
Serves 2-3

  • 1 1/2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • Juice from 1/2 of a lemon
  • 1 1/2 teaspoons sea salt
  • 1/4 cup fresh mint
  • 1/4 cup fresh parsley
  • 3/4 cup dry couscous
  • 1 cup water
  • 1 large strip of lemon zest
  • 1 1/2 tablespoons extra virgin olive oil
  • pinch of cayenne 
  • 1 scallion, chopped

  1. In a medium bowl, toss together the cherry tomatoes, cucumber, lemon juice and 1 teaspoon of sea salt. You can peel the cucumber if you prefer, but I left the peel on mine. Set aside.
  2. Separate the mint and parsley leaves from the stems.
  3. Peel one large strip of lemon zest from the lemon that you used for juice.
  4. Pour the dry couscous in a bowl and set aside.
  5. In a small pot, bring the water, mint and parsley stems, lemon zest, olive oil, 1/2 teaspoon of sea salt and the cayenne to a boil.
  6. As soon as the water begins to boil, remove from the heat and pour over the couscous.
  7. Cover the couscous and let sit for 5 minutes.
  8. Uncover the couscous and remove the stems and lemon zest.
  9. Fluff the couscous with a fork and stir in the mint and parsley leaves and the chopped scallion.
  10. Stir in the tomato mixture and serve immediately.