Light, refreshing, and full of garden fresh herbs and vegetables, this veggie couscous salad is a yummy addition to any summer meal.
The preparation is super simple. All you need is a large cutting board, a very sharp knife, and an extra large mixing bowl.
In a small sauce pan with a fitted lid, bring 1 1/3 cups of water to boil over a high flame.
Stir in 1 1/3 cups of couscous and 1/2 tsp of salt.
Cover the pot with the lid and remove from the heat. Allow to stand while covered at least 5 minutes to absorb the water.
Start with the cucumber. Cut off the ends, cut it in half and scoop out the seeds. Remove part of the peel.
Chop cucumber into a medium to small dice and place in a large mixing bowl.