Moroccan Couscous Salad

(Summer on the Vineyard – Black Dog Tavern cookbook)

1 small red onion
1 small red pepper
3 green onions
1 medium tomato

½ c. olive oil
¼ c. lemon juice
1 tsp cumin
½ tsp cayenne pepper

2 TB fresh cilantro/parsley/herb of choice

2 c. couscous prepared
1 c. couscous
1 c. boiling water
Pour boiling water over couscous, cover bowl and let sit for 5 minutes, fluff with fork.

1. chop veggies and mix in bowl
2. add prepared couscous
3. mix together juice and ¼ c. oil and add to bowl, mixing well
4. add spices and mix well
5. add remainder of olive oil as needed to make it not clumped together
6. refrigerate at least 2 hours to overnight to let flavors meld

[Notes: I usually use half red pepper and half green pepper b/c I like the bite the gp adds. I dislike red onions intensely, so I use Vidalia or Spanish. I only use ¼ c. oil total. I prefer the flavor with parsley and a little more of the spices. -Kim]