Couscous & Tabbouleh Salad

3 cups cherry or toy box tomatoes
1 English “diced” cucumber (unpeeled)
1 small “finely chopped” shallot
1½ cups Israeli Couscous
½ cup extra-virgin olive oil
2½ tablespoons fresh lemon juice
2 tablespoons fresh mint
2 tablespoons “chopped” Italian parsley
Fleur de Sel salt to taste
Fresh cracked black pepper to taste

Cook the Couscous: Follow the package’s instructions for cooking. Drain in a colander. Then, rinse with cool water and drain again.

In a large bowl, whisk the lemon juice, olive oil, and shallots. Slowly stir in the couscous before adding the cucumber, parsley, mint, and tomatoes. Now, salt and pepper to taste.

Toss and mix well before serving.

Diva Tip:

• Add more lemon juice if desired and garnish with Italian parsley.