This crunchy and refreshing summer salad is the perfect sidekick for your next BBQ or potluck!
Boil couscous with water and sea salt. Once it's at a boil, remove the pot from the heat and cover with a lid for 5 to 10 minutes allowing the water to absorb.
Combine the couscous with the rest of the vegetables and fresh herbs. Toss with lemon juice, olive oil, white wine vinegar, sea salt, and ground black pepper.
Serve immediately or refrigerate for a few hours before serving to allow the flavors to really mesh together.