1 1/2 cups couscous
1 small shallot, finely chopped
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 cucumber, seeded and finely chopped
3 cups cherry tomatoes, halved
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
Sea salt, freshly ground pepper
Cook couscous according to package directions; drain. Rinse with cold water and drain well. Whisk shallot, oil, and lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt and pepper to taste, and gently toss to combine. May be made a day in advance and chilled. Best if allowed to come slightly to room temperature.
Makes 8 servings
