Herbed Garden Couscous

I like everything I post on this little child of mine. I don‘t post it unless it was dang good. This couscous actually went above and beyond. It isn‘t just dang good. It is REALLY dang good. BTW, this blog really is like my child. I love doing this thing. Thank you to the people that read this. You are why I take the time.



1 cup whole wheat or plain couscous
2 cups cherry or grape tomatoes, halved
1 cucumber, peeled and chopped
1 green bell pepper, chopped
1/2 cup minced fresh chives
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1/4 cup chopped fresh oregano
1/3 cup balsamic vinegar
1/3 cup olive oil
2 tsp sugar
1/2 cup pine nuts, toasted

Cook couscous according to package directions. Fluff with a fork and cool.

Meanwhile, in large bowl combine tomatoes, cucumber, green bell pepper, chives, parsley, mint, and oregano. Fold in couscous.

In a small bowl whisk together the balsamic vinegar, olive oil, sugar, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Pour over couscous mixture and toss to combine. Spoon into serving bowl or cover and chill up to 24 hours. To serve, top with pine nuts.

Yields 4 servings.