Couscous Salad

Contributed by Kristen Hodges:

Ingredients:

3 C cherry or grape tomatoes, halved
2 cucumbers, seeded and diced
1 lemon juiced
3 t kosher salt
1 ½ C couscous
2 C water
2 wide strips lemon zest
¼ C olive oil
pinch cayenne
½ C torn mint leaves, stems saved
½ C roughly chopped flat leaf parsley, stems saved
3 scallions chopped
½ C toasted pine nuts

Directions:

Toss tomatoes, cucumbers, lemon juice, and 2 t salt in a bowl. Set aside.

Put couscous in a large bowl. Bring the water, lemon zest, 3 T oil, remaining salt, cayenne, and herb stems to a boil. Once boiled, pour the liquid over the couscous. Stir to separate clumps. Cover and set aside for 5 mins. Remove the zest and herb stems. Fluff with a fork. Add tomato mixture, scallions, mint, parsley, and pine nuts. Toss and serve. (Remaining oil can be drizzled over salad if desired).