This is a light dish that is completely vegan, but feta could be added for a great briny taste.
Combine the water and the couscous with a little salt in a medium saucepan. Bring to a simmer and then put a lid on the pot and let sit with the heat off for about 5-10 minutes or until all of the water has been soaked up by the couscous.
Fluff the couscous with a fork and set aside.
In a small bowl, combine the shallot, olive oil and red wine vinegar. Season with kosher salt and freshly ground black pepper.
In a large bowl combine the couscous, red pepper, cherry tomatoes, walnuts, fresh herbs and the vinaigrette. Toss gently and season to taste with kosher salt and freshly ground black pepper.
Serve at room temperature or chilled.
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Delicious, just what I was looking for to go with honey-mustard chicken thighs. A simple summer meal!
My husband and I had this last night and it was so good! The only two changes that I made were adding garlic and roasting the tomatoes.
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