2 Servings 15 min Cook
1 Cup, cooked Couscous
2 Tbsp Olive Oil
2 Tbsp Lemon Juice
1/2 Cup cherry tomatoes Cherry Tomatoes
1/2 Cup slices Cucumber
1/4 Cup Pine Nuts
1 Tsp Salt
1 Tsp Pepper
2 Tbsp chopped Scallions
1 Tsp Lemon Zest
Cook pearl cous-cous according to package directions if not already cooked.
Combine olive oil and lemon juice in medium-large bowl.
Add cous-cous to the dressing mixture and combine well.
Add remainder of ingredients and stir together to create salad.
Sprinkle lemon zest to the top at the end.
You can substitute sumac for lemon zest if available.