cucumber & israeli couscous salad

  • ¼ cup olive oil
  • 1 cup Israeli couscous
  • 6 to 8 tablespoons fresh lemon juice, to taste
  • 3 cups chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh mint
  • ½ pound ripe tomatoes, chopped
  • ¾ pound cucumbers, seeded and finely diced
  • 1 bunch scallions, finely chopped
  • 1 romaine lettuce heart, leaves separated, washed and dried

Heat one tablespoon of olive oil in a medium saucepan over medium-heat and add the couscous. Stir until couscous is beginning to brown and smells toasty, about 4 to 5 minutes. Add two cups of water and a generous pinch of salt and bring to a boil. Reduce heat, cover and simmer 15 minutes, or until the couscous is tender. 

Transfer cooked couscous to a large bowl and toss with lemon juice, parsley, mint, tomatoes, cucumbers, scallions and salt to taste. Add the olive oil and toss, taste and adjust seasonings. Serve with lettuce leaves.