Salad with couscous, tomatoes and mint

Ingredients:

• 1.5 tbsp. couscous (280 gr.)
• 3 cups (about 2 1/2 cups) cherry or grape tomatoes, halved
• 2 cucumbers, seeded and diced
• Juice of 1 lemon
• 3 teaspoons coarse salt
• 2 tbsp of water
• 2 wide strips of lemon zest
• 1/4 cup extra-virgin olive oil
• A pinch of cayenne pepper
• 0.5 cup torn mint leaves, save the stems
• 0.5 cup coarsely chopped parsley, reserve stems
• 3 green onions, chopped
• 0.5 cup toasted pine nuts (optional)

Preparation:

1. In a bowl, combine tomatoes, cucumbers, and lemon juice with 2 teaspoons of salt. Set aside.
2. Place the couscous in a large bowl. Combine the water, lemon zest, 3 tablespoons of olive oil, the remaining salt, cayenne pepper, and herb stems in a saucepan and bring to a boil over high heat. Pour the liquid over the couscous and stir to break up any clumps. Cover with a lid, plate, or plastic wrap and let sit for 5 minutes. Remove the zest and herb stems from the couscous and fluff it with a fork.
3. Add the vegetable mixture, green onions, mint, parsley, and pine nuts. Drizzle the salad with the remaining olive oil, toss, and serve.