vegetable couscous salad

How To Make vegetable couscous salad

• 1

  Cook 1 cup couscous according to package instructions. I a medium bowl, combine cooked couscous, 1/4 medium red onion, thinly slices, 1/2 English cucumber, halved and thinly sliced, 1 medium tomato, cut into 1/2 inch wedges, 2 tablespoons torn fresh mint leaves, and 1 tablespoon each extra virgin olive oil and fresh lemon juice. season to taste with coarse salt and ground pepper.
• 2

  Can be stored in an airtight container in the refrigerator up to 3 days.
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