Couscous Salad

Ingredients

• 5  grape tomatoes halved quartered
• 1 teaspoon juice of lemon 
• 0.3 teaspoon lemon zest 
• 2 tablespoons pecans chopped
• 1  persian cucumber quartered
• 2 teaspoons pesto 
• 7 servings salt and pepper 
• 0.3 cup couscous whole-wheat

Equipment

• bowl
• pot

Directions

1. Bring 1/3 cup water to a boil in a hot pot. Stir in couscous and a pinch of salt, cover and turn power off.
2. Let it sit undisturbed until water has been absorbed, at least 5 minutes. Fluff with a fork.
3. While couscous is steaming, mix pesto, lemon juice and lemon zest, if desired, in a wide, shallow bowl. Season with pepper. Toss in tomatoes and cucumbers.
4. Add couscous to bowl along with pecans, if desired, and toss again. Season with salt and pepper.