Couscous Salad with Tomatoes and Mint

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  • Level: Easy
  • Total: 20 min
  • Inactive: 5 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved

2 kirby cucumbers, seeded, and diced

1 lemon, juiced

3 teaspoons kosher salt

1 1/2 cups instant couscous (a 10-ounce box)

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 scallions (white and green), chopped

1/2 cup toasted pine nuts, optional

Directions

  1. Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons 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, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
  4. Copyright 2003 Television Food Network, G.P. All rights reserved
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