In a large stainless steel or other non-reactive bowl combine cooked couscous, lemon juice, zest, salt, champagne vinegar, and olive oil. Add cucumber, red onion, corn, garlic, mint, and parsley. Gently fold in the split tomatoes. Adjust seasoning to taste, you may need a little more salt, lemon juice or vinegar.
Yields: About 1 ½ quarts
Notes: You can substitute the pearl couscous with any small pasta acini di pepe, orzo etc. Should be cooked in heavily salted water as you would with any pasta.
Enjoy with ZIATA sauvignon blanc
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