Mediterranean Couscous Salad
  • 1 lb package pearl couscous {I used whole wheat}
  • 1 pint of grape tomatoes, halved
  • 1 large or 2 small cucumbers, medium dice
  • 1 heaping cup kalamata olives, rough chop
  • juice of 1-2 lemons
  • ¼ cup olive oil
  • fresh chopped parsley
  • salt & pepper
  1. Cook the couscous according to the package. Drain and toss with the olive oil and lemon juice. Depending on how much you like lemon and the size, you will need 1-2 fresh lemons.
  2. Stir in the olives, cucumbers, tomatoes and a couple handfuls of fresh chopped parsley.
  3. Season with salt and pepper to taste.
  4. I like to make this the day before serving to allow the flavors to really marry.
Recipe by LeMoine Family Kitchen at