Couscous Salad

• 4 cups Water
• 3 cups Couscous, Dried
• 1/2 cups Shallot, Minced
• 1/2 cups Olive Oil
• 1/2 cups Red Wine Vinegar
• 2 whole Red Bell Peppers, Small Diced
• 1 pint Cherry Tomatoes, Quartered
• 1 cup Walnuts, Chopped
• 1/2 cups Flat-leaf Parsley, Minced
• 1 bunch Basil Leaves
• Kosher Salt And Freshly Ground Black Pepper

1. Combine the water and the couscous with a little salt in a medium saucepan. Bring to a simmer and then put a lid on the pot and let sit with the heat off for about 5-10 minutes or until all of the water has been soaked up by the couscous.
2. Fluff the couscous with a fork and set aside.
3. In a small bowl, combine the shallot, olive oil and red wine vinegar. Season with kosher salt and freshly ground black pepper.
4. In a large bowl combine the couscous, red pepper, cherry tomatoes, walnuts, fresh herbs and the vinaigrette. Toss gently and season to taste with kosher salt and freshly ground black pepper.
5. Serve at room temperature or chilled.

water, couscous, shallot, olive oil, red wine vinegar, red bell peppers, tomatoes, walnuts, flatleaf parsley, basil, kosher salt

Taken from tastykitchen.com/recipes/salads/couscous-salad-3/ (may not work)