Ingredients
-
2 cups quick-cooking couscous (I used whole wheat)
-
1/2 cup olive oil
-
3/4 cup lemon juice
-
1/2 cup cilantro, chopped (or substitute the more traditional parsley)
-
1/2 cup of fresh mint, chopped
-
3 large tomatoes, chopped
-
1 bell pepper, chopped (I used a mixture of orange and red)
-
1 medium onion, chopped
-
salt and pepper
-
additional lemon juice
Instructions
- Stir together the (uncooked) couscous, olive oil and lemon juice in a very large bowl.
- Let it rest at room temperature to soften and plump-en-up to an a texture like finely chopped nuts.
- Add the remaining ingredients and stir well.
- Add more lemon juice to taste.
- Cover and refrigerate for 24 hours or so.