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Couscous Salad

Source of Recipe

by Marsha, from Annie Somerville's "Everyday Greens"


Recipe Introduction

with Cherry Tomatoes, Lemon and Pine Nuts

List of Ingredients

1 cup dry couscous
1 cup water
2 tablespoons lemon juice
1 tablespoon Champagne (or other light) vinegar
3 tablespoons olive oil
3/4 teaspoon salt
Pinch of freshly ground black pepper
3 tablespoons toasted pine nuts
1 scallion, white and green parts, thinly sliced on the diagonal
1 cup cherry tomatoes, cut in half
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh mint
1 teaspoon minced lemon zest


Recipe

• Pour the couscous into a small baking dish. Combine the water, lemon juice, vinegar, olive oil, salt and pepper in a small saucepan. Bring to a boil, then pour over the couscous. Give the couscous a quick stir, then cover and let sit 20 minutes.

• While the couscous sets, prepare remaining ingredients. When the couscous is ready (all liquid is absorbed), gently fluff with a fork. Transfer couscous to a serving bowl and toss with remaining ingredients. Chill or serve at room temperature.

• Makes 4 servings.

• Preparation time 25 minutes.