Garden Herb Couscous Salad With Green Onions

• 1 cup plain pearlized couscous
• 2.5 cups water
• 1/3 cup good quality extra virgin olive oil
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 green onions, finely chopped (both white and green parts)
• 5 basil leaves, finely chopped
• 2 tablespoons parsley, finely chopped
• 1 cup grape tomatoes, sliced in half or thirds
• 1/2 cup pitted kalamata olives, sliced in half
• 3/4 cup crumbled goat cheese

1. Place the water, 1 Tbs olive oil, and the couscous in a medium sauce pan and bring to a boil. Lower the heat to medium-low and cook for about 10 minutes, stirring frequently. Drain the couscous and run under cold water to stop the cooking process and prevent sticking. Drain well again.
2. Place the drained couscous in a medium sized bowl and add the olive oil, salt, and pepper. Stir well to coat the couscous in the oil.
3. Add all of the remaining ingredients and toss to combine. Taste for additional seasoning if needed.

couscous, water, extra virgin olive oil, salt, ground black pepper, green onions, basil, parsley, grape tomatoes, olives, goat cheese

Taken from food52.com/recipes/17176-garden-herb-couscous-salad-with-green-onions (may not work)