Ingredients
- 1 10-oz. pkg. (about 1 3/4 cups) plain instant couscous
- 1/2 cup olive oil
- 3 to 4 Tbs. fresh lemon juice
- Minced zest of 1 lemon
- 3/4 cup minced fresh mint
- 3/4 cup minced fresh parsley
- or half fresh parsley and half fresh basil or cilantro
- 1/4 cup thin-sliced scallions rings
- green and white portions
- 1 12-oz. English or European cucumber
- peeled
- seeded and diced
- 13 cup toasted pine nuts
- optional
Instructions
- Cook couscous according to package directions, remove from heat and set aside.
- Let sit for 5 to 10 minutes.
- Transfer couscous to a large bowl, and immediately combine oil with it using a large fork to fluff grains.
- When combined, stir in lemon juice to taste, and let mixture cool briefly.
- Stir remaining ingredients into couscous, and sprinkle in more salt, if desired.
- Cover, and refrigerate for at least 1 hour or up to overnight.
- Fluff again before serving.
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