Israeli Couscous Tabouli

• 1 cup Israeli couscous
• Kosher salt and freshly ground black pepper
• 1 lemon, zested and juiced
• 3 tablespoons olive oil
• 1 cup finely chopped parsley
• 1/2 cup finely chopped cilantro
• 2 tablespoons chopped fresh mint
• 2 ripe tomatoes, seeded and diced
• 3 scallions, chopped

1. Bring a medium-size saucepan of salted water to a boil over medium heat.
2. Add the couscous and cook until al dente, 7 to 8 minutes.
3. Drain the couscous and set aside to cool.
4. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette.
5. Season with salt and pepper to taste.
6. In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions.
7. Toss with the vinaigrette and season to taste.
8. Allow it to sit for at least a half hour so the flavors can marry.

couscous, kosher salt, lemon, olive oil, parsley, cilantro, fresh mint, tomatoes, scallions

Taken from www.foodnetwork.com/recipes/melissa-darabian/israeli-couscous-tabouli-recipe.html (may not work)