Tomato and Snap Pea Couscous Salad
Cooking time: 5 minutes
Prep time: 10 minutes
- 2 Tbsp olive oil
- 1 cup couscous
- ¾ pound cherry or grape tomatoes, quartered
- ¼ pound snap peas, thinly sliced
- ½ cup torn fresh basil
- ½ tsp grated lemon zest
- 2 Tbsp lemon juice
- salt and pepper
- Place the couscous in a large bowl. Add 1 cup hot, almost boiling, water, cover and let sit for 5 minutes; fluff with fork. Add the snap peas, basil, leamon zest, lemon juice, olive oil, salt and pepper and toss to combine.
- Add the tomatoes just before serving.
This was really tasty and the leftovers disappeared quickly. A note about the leftovers though—If you expect to have leftovers, keep the tomatoes separate from the rest of the salad. I didn't do this when I made it and the couscous that stuck to the tomatoes became very soggy and pasty for leftovers.