Israeli CousCous and Cucumber Salad

• 4 tablespoons olive oil, extra-virgin
• 1 cup couscous Israeli
• 6 tablespoons lemon juice
• 1 cup italian parsley fresh chopped
• 4 tablespoons mint leaves fresh chopped
• 1/2 pounds tomatoes finely chopped
• 3/4 pound cucumbers finely diced
• 1/2 cup scallions, spring or green onions finely chopped
• 1 x salt to taste
• 1 x lettuce leaves

1. Heat a saucepan over medium heat, with one tablespoon of the olive oil.
2. Add the couscous, stirring until the couscous begins to color and smell toasty, about 5 minutes.
3. Add two cups of water, salt to taste and bring to the boil.
4. Cover, reduce heat and simmer for 15 minutes.
5. Drain any remaining liquid.
6. Transfer to a large bowl, add the lemon juice, parsley, mint, tomatoes, scallions, cucumber and toss.
7. Taste and adjust seasoning.
8. Add the remaining olive oil and too again.
9. Serve with lettuce leaves if desired.

olive oil, couscous israeli, lemon juice, italian parsley, mint leaves, tomatoes, cucumbers, scallions, salt

Taken from recipeland.com/recipe/v/israeli-couscous-cucumber-salad-54788 (may not work)