Ingredients
- 1 cup (170 g) uncooked couscous, ((I used tricolor couscous) (see notes))
- 1 large English cucumber, (washed and cut into small cubes)
- 12-15 cherry tomatoes, (washed and cut half)
- 2/3 cup parsley leaves, (finely chopped)
- 1/4 cup fresh mint leaves, (finely chopped)
- 2 scallions, (thinly sliced)
- 1/4 cup (60 ml) fresh lemon juice
- 1 garlic clove, (minced )
- 1/3 cup (80 ml) extra virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper, (to taste)
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