A delightful Mediterranean-inspired couscous salad featuring cherry tomatoes, fresh herbs, and a zesty dressing.
Place the couscous in a mixing bowl and pour over 1 cup of boiling water.
Cover the bowl with a plate or lid to trap the steam and ensure even cooking.
Let the couscous sit for 10 minutes until the water is absorbed, then fluff it with a fork.
Fluffing the couscous prevents it from clumping together and keeps it light and airy.
Chop the cherry tomatoes, green onions, and red chili pepper.
For a milder salad, remove the seeds from the chili pepper before chopping.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Taste the dressing and adjust the seasoning to your preference.
Combine the couscous, chopped vegetables, and dressing in the mixing bowl.
Gently toss the ingredients to avoid squishing the tomatoes.
Chop the cilantro and sprinkle it over the salad.
Add the cilantro just before serving for maximum freshness.
Chill the salad in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad cold and enjoy.
Garnish with extra cilantro or a lemon wedge for a fresh presentation.
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