Vegetable Couscous Salad

By amaliana

Good with broiled salmon, lamb chops, or grilled fish

Ingredients

• 1 cup couscous
• 1/4 medium red onion
• 1/2 English cucumber
• 1 medium tomato
• 2 tablespoons torn mint leaves
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• coarse salt and ground pepper

Details

Servings 4

Preparation

Step 1

Cook 1 cup couscous according to package instructions. In a medium bowl, combine cooked couscous, 1/4 medium red onion, thinly sliced, 1/2 English cucumber, halved and thinly sliced, 1 medium tomato, cut into 1/2 inch wedges, 2 tablespoons torn fresh mint leaves,and 1 tablespoon each extra-virgin olive oil and fresh lemon juice. Season with coarse salt and ground pepper.(To store, refrigerate in an airtight container, up to 3 days.)