Cous Cous Salad

1. 1

   Place water and butter in a medium pot with a lid and bring to a boil. Once boiling, remove from heat and pour in the 2 cups of cous cous. Quickly stir and then set aside with the lid on for about 8-10 minutes.

2. 2

   While the cous cous is sitting, start cleaning the cucumbers. Wash and then peel (if needed). Cut the cucumbers lengthwise and scoop out the seeds with a spoon. Discard the seeds. Cut the cucumber into strips lengthwise so you can then dice it into small pieces and place in a bowl. Dice the red onion into small pieces (smaller than cucumber) and place into the bowl.

3. 3

   When cous cous has cooked, use a fork to fluff it up. Once fluffed, place the warm cous cous into a large mixing bowl so it can cool slightly. Once it has cooled some, add the chopped cucumber and red onions and mix.

4. 4

   Squeeze about a quarter to half of the 16 ounce jar of Zesty Italian salad dressing into the mixture and stir well. Add salt and pepper to taste and if needed add more salad dressing to taste.

5. 5

   Once thoroughly mixed, add the washed grape tomatoes and gently stir again. Refrigerate and cool before serving.

6. 6

   ***I make it the day before and add the tomatoes just before serving so the flavors can meld and the tomatoes don't break up.

* Per serving · 4 servings · Values may vary.

No additional tips available.