Mediterranean Couscous SaladJaci Cox
- 1 1/4 cup water
- 1 tsp butter
- 1 cup uncooked couscous
- 1 lg,ripe,tomato seeded and chopped
- 1/2 cucumber,peeled,seeded and chopped
- 1/4 cup minced red onion
- 1/4 cup slivered,pitted kalamata olives
- 1 TBSP chopped fresh mint
Bring water and butter to a boil in a medium saucepan. Stir in couscous; cover,remove from heat and let stand for 5 minutes. Fluff with a fork and chill well. Stir tomatoes,cucumber,onion,olives and mint into chilled couscous. Pour vinaigrette over salad; toss well to coat. Chill well before serving.
Lemon Vinaigrette: Whisk together 1/3 cup olive oil,1/4 cup fresh lemon juice, 1/2tsp each salt and sugar; 1/4 tsp pepper and 1 clove minced garlic.
Cook ahead couscous
Source: Jaci Cox