Preserved Lemon Couscous Salad

Serves 4

1 preserved lemon, cut into ¼- inch dice
2 medium sized yellow and red tomato or heirloom, cut into ½- inch dice
1 small red onion, cut into 1/8- inch dice
1 cup jicama, cut into ¼- inch dice
2 tablespoons naturally brewed rice vinegar
4 tablespoons extra virgin olive oil
3 cups cooked couscous
1 tablespoon Thai basil, cut into thin ribbons

In a large bowl, mix the preserved lemon with the tomatoes, onions, jicama, naturally brewed rice vinegar and 2 tablespoons extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. In another bowl, mix the couscous, basil and remaining extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. To serve, place a 3-inch x 2-inch ring mold on a chilled salad plate. Use a spoon to press a layer of couscous at the base of the mold. Top with salsa, pressing, un-mold, and serve.