For the salad:
1 cup cooked couscous (we used Bob's Red Mill Tri-Color Pearl Couscous)
2 plum tomatoes
1 green pepper
1/2 English cucumber
3 stalks of green onion/scallion
1/2 bunch flat leaf parsley
Salt, fresh pepper
For the dressing:
1 lemon, juiced
(Optional: 2 tablespoons apple cider vinegar if you like a little extra tang)
1 tablespoon extra-virgin olive oil
Dash of dried basil
Salt and freshly ground black pepper
▪️Rinse 1 cup of couscous, drain, then add it to saucepan with 1 1/4 cups of boiling water, reduce to medium heat for 10 minutes or as long as directed. Couscous should taste aldente like pasta. Drain and allow to cool.
▪️Chop all vegetables. Roughly chop parsley. Mix in cooled couscous.
▪️Squeeze lemon, add olive oil and seasonings to the salad.
▪️Toss all ingredients and enjoy!