Couscous Salad with Tomato, Avocado and Cucumber
Ingredients
- 1 1/4 cup water
- 1 teaspoon kosher salt
- 1 cup couscous, large pearl size
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, small dice
- 2 medium avocados, small cubes
- 2 green scallions, finely sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 1 lemon juiced
- salt and freshly ground black pepper to taste
Instructions
- Bring water and salt to boil in saucepan over medium high heat.
- Add couscous. Cover pan with lid. Turn down and simmer for 8 minutes.
- When couscous is cooked, remove from heat and cool to room temperature.
- Once couscous has cooled pour into a large bowl.
- Add all ingredients to bowl and toss gently. Taste for seasoning, adding salt and pepper.
- Best served room temperature.
- Will keep in fridge up to 2 days.
Notes
- For protein you could use quinoa instead of couscous.
- You could also use tabouleh instead of couscous.
- If you want to add protein...add 2 cups of cooked shrimp or chicken breast.
- Flavors will be enhanced by letting the salad sit in refrigerator for a few hours. Take out about one hour before serving to allow salad to warm up to room temperature.
- As with all salads, only use the best olive oil you can find and only fresh lemon juice.
Tried this recipe?Let us know how it was!