Tomato and Cucumber Couscous

If you have ten minutes, you can make this side dish.  It is really easy, keeps well in the fridge (great for leftovers the next day), and if you add chick peas it can be a complete vegetarian meal too.  Of course, you can add whatever vegetables you have on hand, but this is my stand-by version.


1 box couscous

3 vine-ripe tomatoes, chopped (or alternately, 1 pint of cherry tomatoes)

2 cucumbers, peeled and chopped

1 red onion (optional)

1 bunch of parsley, chopped

Olive Oil, to taste (a couple drizzles)

Balsamic Vinegar, to taste (a couple drizzles)

Salt and pepper, to taste


  • Prepare couscous as directed.  I make it without any added oil or butter and I think it turns out great.  For a little added flavor, you can use chicken stock instead of water.
  • Mix in tomatoes, cucumber, parsley, and onion.
  • Drizzle with olive oil and balsamic vinegar.  Season with salt and pepper.

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