4 servings kosher salt and pepper black freshly ground
1 lemon zest juiced
3 tablespoons olive oil
1 cup parsley finely chopped
3 scallions chopped
2 tomatoes diced ripe seeded
Equipment
bowl
sauce pan
whisk
Directions
Watch how to make this recipe.
Bring a medium-size saucepan of salted water to a boil over medium heat.
Add the couscous and cook until al dente, 7 to 8 minutes.
Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.
