Tomato, Cucumber, and Couscous Salad

Ingredients

1.5 cups couscous

2 to 3 cups of grape tomatoes, refrigerated

1 yellow or red pepper, refrigerated

1 large cucumber, refrigerated

1/2 cup of kalamata olives

1 lemon, 1/2 for freshly squeezed juice and zest, the other 1/2 to serve

2-3 tablespoons of extra virgin olive oil

Splash of finely aged sherry vinegar

1/4 cup finely chopped fresh basil

Steps

Step 1

Cook couscous like pasta, boil in a generous amount of water for the minimum recommended time (typically 10 minutes).

Drain and immediately rinse with cold water to stop the cooking process and reduce stickiness.

Drizzle with olive oil to prevent clumping if you prepare in advance and refrigerate overnight.

Step 2

In a mixing bowl, whisk the lemon juice, lemon zest, olive oil, vinegar, and finely chopped fresh basil.

Chop grape tomatoes into halves.

Chop the pepper into small cubes.

Peel and chop the cucumber into small cubes.

Finely chop the kalamata olives.

Step 3

Combine all ingredients with the couscous.

Refrigerate before serving.

Enjoy!

Perfect compliment to any summer barbecue.