This easy to prepare and easy on the wallet recipe will quickly become a family favorite. Feel free to experiment with the recipe—add different vegetables or herbs based on what you have on hand. If you want to make this a main course, you can bulk it up with some chopped grilled chicken. I estimate that this dish cost us about $1 to make because we have many of the ingredients available from gardening and because I buy the couscous when it is on sale and in bulk.
1 cup couscous (I used organic whole wheat)
1 cup filtered water
3+ Tablespoons of extra virgin olive oil
3+ Tablespoons of red wine vinegar
1 medium cucumber chopped
1 1/2 cups halved cherry tomatoes
1/2 cup chopped fresh basil
Salt and pepper to taste
Bring one cup filtered water to a boil and pour over the couscous in a heat proof dish. Cover with a plate or towel and let sit 5 minutes. In the meantime, chop the basil and cucumbers and slice the tomatoes in half. The amount of vegetables can vary based on what you have on hand. Regular tomatoes also work fine, just remove the seeds so that the salad does not get watery. Fluff the couscous with a fork. Add vinegar, olive oil, vegetables and herbs. Season to taste. If you find the mixture a little dry, add equal parts of vinegar and olive oil until it is the consistency you like. Whole wheat couscous requires more vinegar and olive oil than regular couscous does. Eat right away or chill for up to 3 days. Enjoy!