Couscous Salad

• 1/4 cup whole-wheat couscous
• Salt and pepper
• 2 teaspoons pesto
• 1 teaspoon lemon juice
• 1/4 teaspoon lemon zest, optional
• 5 grape tomatoes, halved or quartered
• 1 Persian cucumber, quartered lengthwise and cut crosswise into 1/4-inch pieces
• 2 tablespoons chopped pecans or pecan pieces, optional

1. Bring 1/3 cup water to a boil in a hot pot. Stir in couscous and a pinch of salt, cover and turn power off. Let it sit undisturbed until water has been absorbed, at least 5 minutes. Fluff with a fork.
2. While couscous is steaming, mix pesto, lemon juice and lemon zest, if desired, in a wide, shallow bowl. Season with pepper. Toss in tomatoes and cucumbers. Add couscous to bowl along with pecans, if desired, and toss again. Season with salt and pepper.

wholewheat couscous, salt, pesto, lemon juice, lemon zest, grape tomatoes, cucumber, pecans

Taken from www.myrecipes.com/recipe/couscous-salad (may not work)