Couscous, Tomato And Arugula Salad - cooking recipe

Ingredients

2 tsp olive oil
1 None large red onion, chopped
1 clove garlic, minced
14 oz couscous
3 1/2 tbsp butter, chopped
4 None medium tomatoes, chopped
2/3 cup pine nuts, toasted
3.5 oz baby arugula, chopped
2 tbsp chopped fresh basil leaves
1 tbsp chopped fresh parsley leaves
1 tbsp lemon zest
1/4 cup extra virgin olive oil
2 tbsp lemon juice

Preparation

Heat olive oil in a small pan over medium heat. Cook onion and garlic, stirring, until soft. Set aside.
Combine couscous, butter, 2 tsp salt and 2 cups boiling water in a bowl. Let stand for 5 mins, or until water is absorbed. Fluff with a fork and let cool.
Just before serving, combine couscous with onion mixture, chopped tomatoes, pine nuts, arugula, herbs and lemon zest. Season to taste. Add extra virgin olive oil and lemon juice and toss gently to combine.