Cook the cous cous as per package instructions, fluff and then place in a big salad bowl in the fridge to chill. Cover with plastic wrap and let chill for a couple hours.
Dice the tomatoes, onions and peeled cucumbers into tiny squares. You do not want big chunks in this salad!
Chop the parsley. Remove the chilled salad bowl of couscous from the fridge and fold in the mixed vegetables and parsley.
Whisk together the cup of olive oil, harissa & balsamic vinegar in a separate bowl. If you don't have Harissa on hand, any red chili paste works very nicely for a little kick.
FIG AND PROSCIUTTO TARTINE
FRENCH TARTINES RECIPE