This salad is a great side dish to whip up on a weeknight because it’s super easy and quick to make. It also pairs with any type of meat very nicely. Feel free to omit the couscous if you’re not into the wheat flour. I’m sure the cucumber and tomato mixed with my Balsamic Vinaigrette will be just as delicious!
*Note – if you want to keep left overs: Don’t mix the dressing into the pasta salad. Simply serve the couscous with the dressing on the side in order to keep the veggies from wilting.
Makes: 4-6 servings
Total Time: 20-30 minutes (includes cooling time)
Ingredients:
- 1 cup of organic pearled couscous
- 1.5 cup of water
- 1 tsp sea salt
- 1 pint of cherry tomatoes; halved (check out my Tips & Tricks Highlight on IG for a quick way to do this!)
- 1 cucumber; diced into small pieces
- 1 cup of your favorite no sugar added balsamic vinaigrette (try out my Balsamic Vinaigrette)
What to do:
- Boil the water in a medium pot and add sea salt
- Add couscous and turn the heat down to low and cover; cook for 8-10 minutes stirring occasionally
- While couscous cooks, cut up your veggies and put in a medium sized mixing bowl
- Pour the dressing over the veggies, cover with a plate or aluminum foil and store in refrigerator
- Once couscous is done, set it aside to cool (can also place in refrigerator to speed up the cooling)
- Once couscous is cooled down, add it to the bowl with the veggies; mix up and serve chilled
ImBeccable Taste 