Picnic Perfect Couscous Salad Recipe

🧂 Ingredients

• 1 1/2 cups cooked couscous

  1 cup dry will yield 1 1/2 cups cooked
• 2 tablespoons very finely chopped red onion
• 1/2 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 English cucumber

  unpeeled, seeded and finely chopped
• 1 pint of cherry tomatoes

  halved
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint
• sea salt and freshly ground pepper to taste

Instructions

• 1 Cook the couscous according to package directions. 1 cup dry makes 1 1/2 cups
  cooked couscous. After the couscous is cooked, drain using a fine mesh strainer,
  and then rinse it immediately with cold water, and then drain well. The couscous
  will seem sticky straight from the pot, but no worries, it won’t be sticky after
  it’s rinsed and drained.
• 2 In a large bowl, add 1/2 cup olive oil, chopped onion, and 2 tablespoons lemon
  juice, whisk until combined. Stir in the couscous, cucumber, tomatoes, parsley
  and mint. Add in a bit of salt and pepper to taste and toss to combine.
• 3 Serve this salad right away or store covered in the refrigerator for later. If
  you prepare this salad the day before for an event, just omit the mint and
  parsley, cover and chill the salad, and then stir in the freshly chopped mint
  and parsley just before serving.
• 4 Enjoy!

Nutrition Info