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Parve
Easy
20 Minutes
Diets 
This light salad is easy to make and a great addition to Shalosh Seudos or as a light lunch or summer salad.
1 cup roasted pearl couscous such as Gefen Couscous
2 cups boiling water
2 tablespoons Gefen Olive Oil
1/2 pint cherry tomatoes
1/2 red diced red pepper
1/2 red onion
1 tablespoon Kedem Red Wine Vinegar
Lawry’s Seasoned Salt, to taste
Place couscous in heated pan with two tablespoons of canola oil and fry until couscous is coated and a bit translucent.
Add boiling water to pan. Cover pan and simmer for five to seven minutes. Stir every so often so it doesn’t clump. Take off heat and let sit, covered, for five minutes.
Empty couscous into a serving bowl. Dice onion, red onion, pepper and slice cherry tomatoes in half. Add to couscous. Add oil, vinegar and salt to taste.
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