Ingredients Jump to Instructions ↓

  1. 1 (10-ounce) box plain couscous

  2. 1/4 cup extra virgin olive oil - divided use

  3. 1 pint red pear or cherry tomatoes, cut in half

  4. 2 heads fennel, bulb only, small dice

  5. 1 English or hothouse cucumber, peeled, seeded and small dice

  6. 1/2 red onion, peeled, small dice

  7. 1 cup California golden raisins

  8. 2 bunches Italian flat leaf parsley, picked and chopped

  9. 1/2 bunch cilantro, picked and chopped Juice of

  10. 4 lemons Salt and pepper

Instructions Jump to Ingredients ↑

  1. Place one box of couscous in a large bowl or shallow rectangle pan. Bring 2 cups water to a boil. Drizzle 2 tablespoons of olive oil over couscous along with salt and pepper. Then pour boiling water over couscous to cover. Mix with fork; cover with plastic wrap and set aside for five minutes. Remove plastic and fluff couscous with a fork to avoid lumps and let cool. Once cool, add remainder of ingredients and toss well. Reheat to serve.


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