I think all people who love food have a certain weakness every time they go to a farmer’s market. Mine is tomatoes. I’m a sucker for a pretty tomato.
Did you know New Jersey is the Garden State? Most people who aren’t from here don’t know that. We get some fabulous tomatoes here in Jersey, and you can find juicy and flavorful tomatoes in the store for most of the year.
I just love tomato and cucumbers together. The two of them combined make some of my favorite salad or side dish options, especially during the summer.
My go-to tomato and cucumber combo is usually my tomato cucumber salad… with a baguette on the side to mop up all the extra juices. But sometimes I just want to get all those flavors… along with some carbs… all in one bite, and on my fork. This tomato and cucumber couscous salad does just that trick!
This salad is a satisfying and light side dish with some sticky chicken drumsticks, grilled flank steak, or a rack of lamb seasoned with rosemary.
tomato and cucumber couscous salad
a bright and refreshing pasta salad that's full of flavor, and gets better as you let it sit
- 1/2 T butter
- 1 1/2 c pearl couscous
- 2 1/2 c water
- 1 bullion cubes
- 1/4 c extra virgin olive oil divided
- 2 t red wine vinegar
- 1/4 t dried oregano
- 2 c tomatoes diced- if good tomatoes are not in season, use grape tomatoes and quarter
- 1 large English cucumbers diced
- 1/4 c dced red onion
- freshly diced parsley for topping
Melt butter a small pot over medium high heat. Stir in couscous, and cook until slightly toasted. Pour in water, and add bullion cube and salt. Bring water to a boil, stir, and reduce heat. Cook until couscous is al dente. Drain any excess liquid.
In a large bowl, toss the couscous with half of the olive oil. Set aside. In a separate bowl, whisk the rest of the olive oil and vinegar. Toss the tomatoes, cucumber, and onion with the oil and vinegar. Stir into the bowl with couscous. Top with fresh parsley.
Store in airtight container for up to 3 days.
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