Recipe: Lemony Couscous (using tomato, green onion, parsley and mint)

LEMONY COUSCOUS

2 1/4 cups water
1 (10 ounce) box couscous (1 1/2 plus 2 tablespoons uncooked)
1 1/3 cups seeded chopped tomato (1 large)
1 cup seeded coarsely chopped peeled cucumber
1 cup thinly sliced green onions (or to taste)
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
1/2 cup fresh lemon juice
2 tablespoons water
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper

Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; let stand, covered, minutes. Fluff with a fork.

Combine couscous, tomato, and next 4 ingredients in a large bowl, and toss well.

Combine lemon juice and next 4 ingredients; stir well with a wire whisk. Pour over couscous mixture; toss well.

Makes 8 servings (1 cup each)
From: Nancy
Source: Cooking Light magazine, September 1994