Couscous Salad with Tomatoes and Mint

  • 3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
  • 2 cucumbers, seeded, and diced
  • 1 lemon, juiced
  • 3 teaspoons salt
  • 1 1/2 cups instant couscous
  • 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 spring onions (white and green), chopped
  • 1/2 cup toasted pine nuts, optional

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.

Copyright 2003 Television Food Network, G.P. All rights reserved

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