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.