Tomato-Mint Couscous


  • 3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
  • 2 kirby cucumbers, seeded and diced
  • 1 lemon, juiced
  • 3 tablespoons Kosher salt
  • 1 1/2 cups instant couscous (a 10-ounce bag)
  • 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

Cooking Instructions

Step 1: Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt.  Set aside.

Step 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 flush with a fork.

Step 3: Add the tomato mixture, scallions, mint, parsley, and pine nuts.  Drizzle the remaining oil over the salad, toss and serve.

Enjoy this delicious couscous dish from FoodNetwork!