Cherry Tomato Couscous

     Happy Mothers Day everyone!  Yesterday, we had a wonderful time visiting my mom and celebrating all the wonderful things mothers give to this world.  Because it was mothers day, we decided to prepare something light to bring up to the family dinner.  This is cherry tomato couscous.  Super easy to make, very delicious and filling.  It can be a great side dish, or a main course and it makes great leftovers!

Cherry Tomato Couscous 

 Keep your eyes peeled for whole wheat or barley couscous - either would work great here.

3 cups cooked couscous*
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas

1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper

1/3 cup basil or cilantro, chopped

Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl.  Squeeze the lemon and lime juice directly into the bowl,  add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right.  

• This really needs a generous amount of salt, and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is.

Add the basil and toss gently until it is evenly dispersed.

*To cook the couscous: Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a scant 2 teaspoons fine grain sea salt and 2 cups of couscous. Cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous.

Prep time: 10 min