1 Avocado, diced
1 tomato, diced
1 can of black olives, diced
1 cucumber, peel and slice cucumber
1 cup of uncooked couscous
Newman’s Balsamic Vinaigrette dressing

Add 1 cup of couscous to 1 cup of boiling water, cook and drain. Mix all ingredients, with a desired amount of dressing. Eat immediately or refrigerate until later.

I prefer to eat it when couscous is warm on the ingredients. This is a quick, healthy fresh salad I eat almost daily when avocado’s and cucumbers are in season. I have made it with roommates and they now call it the Ton Ton salad after me. – Tonya

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