Flavor-Packed Couscous Salad with Cherry Tomatoes

Couscous Salad

Couscous can be served warm or chilled. This North African grain is made from coarsely ground semolina (durum wheat endosperm) that is parboiled. It cooks up very quickly and can be tossed with any number of sauces and vegetables. You can use golden couscous, natural pearl couscous, or tricolor pearl couscous instead of the whole grain.

Serves 4
2 cups cooked whole-grain couscous, chilled for
2 hours
1⁄2 cup cherry tomatoes, halved
1⁄2 cup roasted almonds
1⁄4 cup minced chives
2–3 Tbs. whole, fresh mint leaves
1⁄4 cup golden raisins
1⁄4 cup radish slices

Dressing
2–3 Tbs. olive oil
1⁄4 cup white balsamic vinegar

Procedure

1. Make the dressing: In a large bowl, whisk together the oil and vinegar.
2. Pour half the dressing over the chilled couscous and toss thoroughly to coat the grains evenly.
3. Fold in the remaining ingredients and chill for another 30 minutes.
4. Toss with the

BENEFITS: Whole-grain couscous has protein and iron for strength. Vegetables and couscous contain lots of fiber, which reduces your risk of heart disease and certain cancers. Almonds have protein and monounsaturated fats, which lower your risk of stroke and heart disease. The indoles (sulfur compounds) in the radishes help prevent cancer by neutralizing carcinogens.