Couscous Salad with Tomatoes and Mint

Photo by Chef ..
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 3

    cups (about 1 1/2 pints) cherry or grape tomatoes, halved

  • 2

    kirby cucumbers, seeded, and diced

  • 1

    lemon, juiced

  • 3

    teaspoons kosher salt

  • 1 1/2

    cups instant couscous (a 10-ounce box)

  • 2

    cups water

  • 2

    wide strips lemon zest

  • 1/4

    cup extra-virgin olive oil

  • Pinch cayenne

  • 1/2

    cup torn mint leaves, stems saved

  • 1/2

    cup roughly chopped flat leaf parsley, stems saved

  • 3

    scallions (white and green), chopped

  • 1/2

    cup toasted pine nuts, optional

Directions

Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside. Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork. Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.

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