Summery Couscous Salad

This summer, we planted four kinds of mini tomatoes and one larger yellow tomato, and a plethora of herbs (Greek oregano, Thai, purple, and sweet basil, lemon balm, tarragon, and thyme to go with the perennial chives and mint). Despite the heat and relative lack of rain, everything's been growing like crazy and I find myself harvesting a pint of tomatoes a couple times a week.

I'm not complaining!

One can only eat so many Caprese salads, so the basil and tomatoes need to be put to other uses. I found some tri-color pearl couscous at Shop Rite recently and thought it would make a nice variation on a pasta salad. It was also a good way to use up some of the garden's bounty.

Couscous Salad

1.5 tablespoons grainy mustard
1 tablespoon honey
2 tablespoons fresh lime juice
extra virgin olive oil
1 cup pearl or Israeli couscous, cooked according to package directions
salt & pepper to taste
3 tablespoons chopped fresh herbs (dill, basil, parsley, mint) plus more for garnish
1/2 pint tiny tomatoes, sliced
1/2 cup diced cucumber
3 tablespoons roughly chopped pistachios
1 tablespoon finely chopped green onion

In a medium bowl, stir together the mustard, honey, lime juice, and 1 tablespoon of olive oil. Add the couscous and mix well. Season with salt and pepper, and add more olive oil if the consistency seems dry. Stir in fresh herbs, sliced tomatoes, cucumber, pistachio and green onion. Chill before serving. Add more salt and pepper if needed.

Posted on Minxeats.com.