Recipe: Couscous Salad with Cherry Tomatoes, Lemon and Pine Nuts

COUSCOUS SALAD WITH CHERRY TOMATOES,
LEMON AND PINE NUTS

1 cup dry couscous
1 cup water
2 tbsp. lemon juice
1 tbsp. champagne vinegar (or other light vinegar)
3 tbsp. olive oil
3/4 tsp. salt
pinch of freshly ground black pepper
3 tbsp. toasted pine nuts
1 scallion, white and green parts, thinly sliced on the diagonal
1 cup cherry tomatoes, cut in half
2 tbsp. chopped flat-leaf parsley
2 tbsp. chopped fresh mint
1 tsp. minced lemon zest

Pour the couscous into a small baking dish. Combine the water, lemon juice, vinegar, olive oil, salt and pepper in a small saucepan. Bring to a boil, then pour over the couscous. Give the couscous a quick stir, then cover and let sit 20 minutes.

While the couscous sets, prepare remaining ingredients.

When the couscous is ready (all liquid is absorbed), gently fluff with a fork. Transfer couscous to a serving bowl and toss with remaining ingredients. Chill or serve at room temperature.

Makes 4 servings
Source: Everyday Greens by Annie Somerville