Pearl Couscous with Tomatoes, Cucumbers, and Mint

I love eating couscous warm or cold, but as it’s summer, I decided to make a couscous salad. Pearl couscous is larger than regular couscous and reminds me of orzo. The grapefruit juice in the salad gives the couscous a little zing and brightens the overall dish.

What You’ll Need
2 cups pearl (Israeli) couscous
2 1/2 cups water
2 vine tomatoes chopped into small pieces
1/2 cucumber cut into small pieces (similar in size to the tomatoes)
6 mint leaves finely minced
1 large handful of golden raisins
1 large handful of chopped walnuts or pecans
the juice of 1 grapefruit
2 tbsp pomegranate vinegar (or red wine vinegar)
2 tbsp olive oil
salt and pepper

Directions
1) Put water in a medium saucepan and bring to a boil. Once the water is boiling, pour in couscous and cook for 8-10 minutes stirring occasionally.
2) Let couscous cool for 15-20 minutes.
3) Stir in the remaining ingredients.
4) Cool in the refrigerator for a couple of hours. Serve cold.

Enjoy!

Inspired by Elizabeth Bard’s recipe for tabouleh