Couscous Salad with Tomato and Cilantro

2 cups water
2 tbsp, plus 1/4 cup extra-virgin olive oil
1 1/8 tsp salt
2 cups couscous (regular or whole wheat)
2 tbsp balsamic vinegar
1 small clove garlic, minced
1 tsp ground cumin
2 pinches cayenne pepper
1 1/4 cups cherry tomatoes, halved
1/2 cup chopped fresh cilantro (parsley can be substituted)
4 tbsp diced red onion

To cook the couscous, in a saucepan, combine the water, the 2 tbsp olive oil, and 1 tsp of the salt and bring to a boil over high heat. Remove from the heat and, using a fork, stir in the couscous. Cover and let stand until the water is absorbed and the couscous is tender, 5 to 10 minutes. Uncover and fluff the couscous with the fork. Set the pan aside.

To make the dressing, in a small bowl, stir together the remaining 1/4 cup olive oil, the vinegar, garlic, cumin, cayenne, and the remaining 1/8 tsp salt.

Transfer the couscous to a large bowl and fluff again with a fork to loosen the grains. Gently stir in the tomatoes, cilantro, and onion. Pour the vinaigrette over the couscous mixture and again stir gently to mix. Serve warm or at warm temperature.

-Jeff and Jodie Morgan, The Working Parents Cookbook