Herbed Couscous Salad

• 1 cup water
• 1 cup instant couscous
• 1 teaspoon salt
• 1 large red bell pepper, seeded and finely diced
• 2 serrano chili peppers, seeded and minced
• 1 large ripe tomatoes, seeded and chopped
• 2 large carrots, coarsely shredded
• 6 scallions, including green tops,minced
• 2 cloves garlic, mashed
• 2 tablespoons chopped fresh basil
• 13 cup chopped fresh cilantro
• 13 cup chopped of fresh mint
• 2 tablespoons white wine vinegar
• 13 cup virgin olive oil
• salt & freshly ground black pepper
• 3 ounces fresh goat cheese, crumbled

1. In a 2-quart saucepan, bring the water to a boil.
2. Add the couscous and salt and stir well.
3. Remove from the heat, cover, and let stand until the liquid is absorbed, about 5 minutes.
4. Using a fork, fluff up the couscous until there are no lumps.
5. Transfer to a large bowl.
6. Add the bell pepper, chilies, tomato, carrots, scallions, garlic, basil, cilantro, mint, vinegar, and oil to the warm couscous and mix well with a fork to separate the grains.
7. Add the salt and fresh pepper, cover, and chill for 10 minutes.
8. Sprinkle with the cheese just before serving.

water, instant couscous, salt, red bell pepper, serrano chili peppers, tomatoes, carrots, scallions, garlic, fresh basil, fresh cilantro, mint, white wine vinegar, virgin olive oil, salt, goat cheese

Taken from www.food.com/recipe/herbed-couscous-salad-26003 (may not work)