Herby Tomato Cucumber Couscous Salad
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
- 8 oz israeli couscous, cooked per instructions on package and cooled.
- 1/2 hothouse cucumber, peeled and sliced into half rounds
- 3-4 vine ripened tomatoes, cut into quarters (I also love this recipe with compari tomatoes)
- 1/4 red onion, thinly sliced
- 1/4 c olive oil
- 1/4 c red wine vinegar
- 1 tsp Dijon Mustard
- Juice of 1 small lemon (about 2 T)
- 1 tsp dried oregano
- 1/2 c fresh herbs (I used parsley, dill, and basil but mint would be delicious also!)
- salt + pepper, to taste
Instructions
- Heat oil in a medium saucepan over medium heat, add couscous and toast for 3-4 minutes, stirring frequently, until half of the grains are golden brown. Add water and a dash of salt, bring to a boil, reduce heat, cover and simmer, stirring occasionally, until water is absorbed. Transfer cooked couscous to a bowl to cool.
- In a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon Mustard, lemon juice, dried oregano, salt, and pepper. Toss in red onion, tomatoes, and cucumbers.
- When couscous has cooled, add to bowl with tomatoes and cucumbers, along with fresh herbs. Give it a big toss and adjust salt + Pepper to taste. Top with cracked pepper and more fresh dill- enjoy!
- Option to chill in the fridge or serve right away.
