Couscous Tabouli Salad

1/2 cup boiling water
1 1/4 cups dry couscous
4 Tbsp olive oil
1/3 cup lemon juice
medium tomato, diced
1/2 medium red or geen pepper, diced (green makes a better color contrast)
1/2 medium onion, diced (I use red)
1/2 medium cucumber, seeded and diced
1/4 cup chopped fresh parsley
1/2 lemon (slice other half into 1/8 inch rounds for optional garnish)

(note: I once used cilantro in place of the parsley to a very good effect, but parsley is more standard.)

Mix dry couscous with boiling water, add olive oil and lemon juice. Stir thoroughly, then cover and let stand for 5 minutes. Perfect time for dicing all those veg. Fluff the couscous then add in all veg & herbs. Toss together with juice of one half lemon, then salt and pepper to taste. Refrigerate for at least 15 minutes. Fluff again prior to serving.

Garnish with lemon rounds and sprigs of chosen herb.

Yields 5 one cup servings.

Number of Servings: 5

Recipe submitted by SparkPeople user SIMSARAH.