Couscous salad with fresh tomatoes, cilantro, and lemonPosted: May 20, 2011
To go with the tzatziki, I made a couscous salad using a recipe I found in Jeff Koehler‘s Rice, Pasta, Couscous. In Jeff’s own words, it’s as lovely as it is simple. The lemon makes it refreshing, cilantro gives it extra flavor and depth, the couscous feel a bit more lighter than past or rice… Just the right thing to have in a hot Summer day.
Couscous salad with fresh tomatoes, cilantro, and lemon
- 500g couscous of medium-grain couscous
- 8 ripe tomatoes grated or finely chopped
- Juice of 2 lemons
- 2 tablespoons of finely chopped fresh cilantro
- 1 tablespoon of finely chopped fresh flat-leaf parsley
- Salt and pepper
- 3 olive oil to taste
Cook the couscous according to the instructions of the packet. Put in a large salad bowl.
Add the tomatoes to the couscous along with the lemon juice, cilantro, and parsley. Season with salt and pepper and mix well. Let the mix sit for at least 1 hour for the flavors to develop and marry. Add the olive oil and fluff just before serving.