Couscous Avocado Tomato Salad

• FOR THE SALAD:
• 1/2 cups Couscous, Dried
• 1/4 cups Boiling Water
• 1/2 cups Cucumbers, Diced
• 8 Cherry Tomatoes, Halved (I Used Heirloom Tomatoes)
• 1/2 Avocado, Peeled, Pitted, Diced
• 1/4 cups Red Onion, Diced
• 1/4 cups Cilantro, Chopped
• FOR THE DRESSING:
• 1/2 Lemon, Juiced
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Olive Oil Or Coconut Oil
• 1 teaspoon Sea Salt
• Black Pepper To Taste

1. Pour couscous into a saucepan. Add the boiling water, cover the pan and let it sit for 5 minutes. Fluff couscous with a fork.
2. For the dressing: Add ingredients for the dressing into a mixing bowl and whisk together.
3. Pour dressing and all of the vegetables in with the couscous and toss to combine.
4. Refrigerate for at least an hour so the dressing can soak into the couscous and the flavors can marry.

salad, couscous, ubc, cucumbers, tomatoes, avocado, ubc, ubc, dressing, lemon, balsamic vinegar, olive oil, salt, black pepper

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