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Couscous Salad with Cherry Tomatoes, Cucumber, & Lots of Herbs

  • Author: Food Network Kitchens
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes

Ingredients

Scale
  • 1 Pint grape tomatoes, halved
  • 2 cucumbers, seeded, and diced
  • 1 lemon, juiced
  • 1 teaspoon kosher salt
  • 1 1/2 cups couscous
  • 2 cups water
  • 2 wide strips lemon zest
  • 1/4 cup extra-virgin olive oil
  • Pinch cayenne
  • 1/2 cup basil
  • 1/2 cup roughly chopped flat leaf parsley or cilantro, stems saved
  • Onion, chopped
  • 1/2 cup toasted pine nuts, optional

Instructions

  1. Toss the tomatoes, cucumbers, and lemon juice in a bowl with 1/2 teaspoon of the salt. Set aside.
  2. 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.
  3. Add the tomato mixture, chopped onion, basil, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.

Notes

  • Not Included in Large Real Food Box: Slat, Olive Oil, Cayenne, pine nuts (optional)