Tomato-Couscous Salad

This salad originated (in my head) as a twist on a typical tomato salad: I wanted to make tomato salad, but I also wanted it to be a little more substantial. I decided to add couscous and a new salad was born! Basil and scallion greens also contribute their flavors to this fresh, summery dish.

Ingredients:

• 3 cups freshly prepared couscous (flavored or plain)
• 4 medium-sized tomatoes (I prefer Roma) chopped
• a handful of fresh basil, chopped
• a handful of fresh scallion greens, chopped
• drizzle of extra-virgin olive oil
• drizzle of white wine vinegar (you can substitute red if you have no white)
• salt to taste

Chop the veg and herbs while you prepare the couscous. After you stir and fluff the couscous, leave it uncovered to cool. Combine everything else in a bowl and toss together. Let sit for 10-15 minutes at room temperature, so the flavors can marry.

When the couscous has cooled and the flavors have mixed a bit, combine the tomato-and-herb bowl with the couscous and stir it gently together. The juice from the tomatoes colors the couscous a nice pink color, like the flesh of a melon. It’s quite pretty!  Check the taste and add more vinegar, salt, or pepper if necessary.  Serve at room temperature.

This is a lovely summer salad that I sense we’ll be having again and again!