Confettied Couscous Salad


3 Cups Water

1 ½ Cups (French) Couscous

1 tsp Sea Salt

4 Tbsp Extra Virgin Olive Oil

3-4 Tbsp Red Wine Vinegar or White Balsamic Vinegar or Fresh Lemon Juice

1 Cucumber, Peeled & Chopped

2 Sweet Peppers, finely diced (your choice of colors)

1 Large Tomato, diced

4 Green Onions, Sliced

Salt & Pepper, to taste


Bring water to a boil then turn off.  Stir in salt and couscous and allow to sit 5 minutes (longer if using Israeli Couscous)

Fluff with a fork and set aside to cool.

In a large mixing bowl, toss prepared couscous in oil and vinegar.  Add remaining ingredients and toss to combine.

Refrigerate for an hour or longer to allow flavors to meld and salad to cool.

Serve chilled.

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