Couscous Salad with Farmer’s Market Tomatoes
2/3 cup of couscous, I used whole grain couscous
1/2 teaspoon top quality olive oil, organic if possible
3/4 cup boiling water
1/2 cup fresh ripe tomatoes, diced 1/2” size, organic if possible
1/3 cup fresh flat leaf parsley, chopped coarsely
sea salt and freshly ground pepper
a glug of top quality olive oil, organic if possible
1/4 cup sliced almonds, lightly toasted
Measure the couscous and put in a medium size ceramic bowl, add 1/2 teaspoon of olive oil, and stir with a fork until all the grains are coated. Pour in the boiling water and cover with a plate that fits over the top. Allow to set for about 5 minutes.
In another bowl mix the chopped tomatoes, salt and pepper, and the olive oil. Let set for a few minutes while you chopped the parsley. Check the couscous to see if all the water has been absorbed, and fluff it with a fork. Set aside to cool. When the couscous is almost cool, add the parsley to the tomatoes, and then add the mixture to the couscous. Mix well, then cover with plastic wrap, and place in the refrigerator for an hour or so.
To serve cover the top with the toasted almonds.
Get creative—add a few chopped chives or green onions, vary the herbs depending on what you like, replace the almonds with toasted pine nuts, or add chopped fresh zucchini, top it with grilled chicken breast or better yet, grilled lamb chops. Balance is important and the highlight should be the tomatoes—even better if they come from your own backyard.