1 Cup of Couscous
1 1/2 Cup of Water
2 Persian Cucumbers, Diced
1/2 Red Onion, Diced
1-2 Jalepeños (to taste), Diced
1 Tomato, Diced
1/2 Fresh Cilantro, Chopped
2 TBSP. Fresh Lime Juice
1 TBSP. Red Wine Vinegar
3 TBSP. Extra Virgin Olive Oil
Salt & Black Pepper (to taste)
1 Avocado, Diced or Sliced (For Garnish)
Bring 1 1/2 cups of water and salt to a boil in a medium saucepan. Add couscous, reduce heat to a simmer, cover and cook until water is absorbed, 10-12 minutes. Remove from heat and let stand, covered, for 5 minutes.
Fluff gently with a fork, and let cool at room temperature. (See Notes)
Meanwhile, place the diced cucumbers in a colander, and sprinkle with sea salt. Toss and allow to sit for 15 minutes. Rinse cucumber with cold water and drain on paper towels. (Letting the cucumber sit with salt will remove any excess water and prevent your salad from becoming to watery)
Place onion in a small bowl and cover with cold water. Let sit for 5 minutes (this makes the onion a bit more mild). After 5 minutes drain and rinse with cold water and drain on paper towels.
In a large bowl whisk olive oil, lime juice and vinegar. Add tomatoes, chilies, cilantro, cucumbers, onions and couscous. Season with salt and pepper and toss to combine. Serve and garnished with avocado. Enjoy!
Notes: Couscous tends to stick together you can use a fork to separate or my favorite, a pair of clean hands.
***Don’t forget to snap a pic blogger style! 😉 Enjoy!
P.S. A Delicious Turkey Chili Recipe + The Best Chicken Noodle Soup Recipe
Special thanks to Salt and Leisure for sending us this delicious recipe! If you have an awesome recipe you’d like me to try, please share at Sazan@spazmag.com… xo!