Garden Couscous Salad

Heat 2 teaspoons extra virgin olive oil over medium heat in a large saucepan with a tight fitting lid. When the oil is hot, add the dry couscous and stir well to coat. Toast the couscous in the oil for about 1-2 minutes or just until a couple couscous grains begin to take on a light golden brown color but most of them remain pale. Carefully add the water all at once along with the onion end, parsley stems and 1 teaspoon of the Kosher salt. The water will boil up quickly and may spit a little, so be cautious. Add the lid and simmer, stirring occasionally, for 8-10 minutes, until the couscous is cooked through, but not mushy. Pour the couscous into a fine mesh strainer and rinse with cold water.

Transfer the couscous into a large mixing bowl. Add the remaining 3 tablespoons of extra virgin olive oil and 1 teaspoon of Kosher salt, freshly ground black pepper, red wine vinegar, minced garlic and minced onion to the couscous and toss to distribute evenly.

Add remaining ingredients and toss until evenly combined. This is best if covered tightly and refrigerated for an hour or more prior to serving, but it can be eaten immediately.