- In a pot, bring the water and butter to a boil. Season with salt. Remove from the heat and add the couscous. Cover and let stand for 5 minutes. Fluff with a fork. Transfer to a salad bowl and set aside.
- In a skillet over medium-low heat, heat the oil. Add the cherry tomatoes and cook for 5 minutes, stirring frequently, until the tomatoes just begin to burst. Deglaze with the vinegar. Season with salt and pepper. Pour over the couscous and mix gently. Refrigerate for 30 minutes.
- Add the remaining ingredients to the salad bowl and stir gently to combine. Adjust the seasoning.
- Serve as a side dish for grilled fish or meats. Perfect for picnics.