Couscous Tabbouleh Salad

== Ingredients ==
* 1 x 10-oz. pkg. (about 1¾ cups) plain instant couscous
* ½ cup olive oil
* 3 to 4 tbsp fresh lemon juice
* minced zest of 1 lemon
* ¾ cup minced fresh mint
* ¾ cup minced fresh parsley, or half fresh parsley and half fresh basil or cilantro
* ¼ cup thin-sliced scallions rings, green and white portions
* 1 x 12-oz. English or European cucumber, peeled, seeded and diced
* ⅓ cup toasted pine nuts, optional
== Directions ==
# Cook couscous according to package directions, remove from heat and set aside.
# Let sit for 5 to 10 minutes.
# Transfer couscous to a large bowl, and immediately combine oil with it using a large fork to fluff grains.
# When combined, stir in lemon juice to taste, and let mixture cool briefly.
# Stir remaining ingredients into couscous, and sprinkle in more salt, if desired.
# Cover, and refrigerate for at least 1 hour or up to overnight.
# Fluff again before serving. 
Category:Vegetarian Recipes
Category:English cucumber Recipes
Category:Mint Recipes
Category:Pine nut Recipes
Category:Couscous Recipes
Category:Basil Recipes