Couscous Salad with Tomatoes and Mint (Food Network Kitchens) |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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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