Couscous Salad

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 45 Minutes

This recipe can be multiplied and keeps well for about 48 hours.

Ingredients

1 cup water
1/4 tsp. salt
1 cup couscous (or gluten-free couscous)
1/2 medium red bell pepper (seeded and diced)
1/2 medium yellow bell pepper (seeded and diced)
1/2 medium green bell pepper (seeded and diced)
8 ounces cherry or grape tomatoes (sliced lengthwise)
1 small cucumber (seeded and diced)
1/4 cup dried currants
1 small clove garlic (minced)
1 large green onion (sliced thinly)
2 Tbsp. fresh basil (chiffonade)
1 Tbsp. olive oil
1 Tbsp. fresh lemon juice
1/4 tsp. salt

Place water and salt in a medium sized pan over high heat and bring to a boil.

Remove from the heat and add couscous, stirring once.

Cover and let stand for five minutes.

As the couscous is cooking, place the peppers, tomatoes, cucumbers, currants, garlic, green onion, basil, olive oil, lemon juice and salt in a large mixing bowl.

After the couscous has stood for five minutes, remove the top and fluff with a fork.

Add to the vegetables and fold together to coat well.

Chill at least 2 hours before serving.