Couscous Salad

It seems that we are having somewhat of an Indian Summer this year in Vancouver.  This weekend has been nothing short of spectacular, sunny, blue skies and perfectly warm days!  It really doesn't feel like September! 

With the warm stint of weather, I have been looking for some light, healthy things that I can make for dinners and lunches.  A recipe that a co-worker gave me years ago for couscous salad has become a standby for me.  It is bright and colourful and full of veggies so it's a nice healthy side dish or lunch!  What really makes this salad so delicious is the fresh mint, it is so refreshing and fragrant.  I love it!!

It is best prepared the night before and left to sit overnight in the fridge.  It is so tasty, feel free to add any spices that you like to give it your own flavour.  I added a tablespoon of cumin this time and it was delicious!

Here's the recipe, hope you give it a try!

Couscous Salad

1 Box Couscous (whole wheat is great if you've got it)
2 lemons.
3 TBSP olive oil

1 - 14oz can diced tomatoes
1 cucumber, diced into fine pieces
1 onion finely chopped
3/4 cup pitted kalamata olives
1 bunch fresh mint, chopped
1 cup fresh cilantro, chopped
1/2 each yellow, red and orange bell peppers
Salt and Pepper to Taste

Pour the couscous into a large bowl.  Add the juice of both lemons, can of tomatoes and olive oil.  Mix well to moisten the couscous grains. 
Then add the diced cucumber, onion, olives, mint, cilantro, bell peppers and salt and pepper.  Mix again, cover and let sit in fridge overnight.  Toss the next morning with more mint if you'd like.  Right before serving you can add half cut hard boiled eggs on top for a garnish or chop up little pieces of lemon zest to add to it to give it a light, citrus flavour.

Enjoy!