Israeli Couscous Salad

Step 1

Bring 2 cups of water to a rolling boil in a medium saucepan over high heat, watching until large bubbles break the surface continuously, about 3–4 minutes.

Step 2

Pour the 1 cup of couscous into the boiling water, stir once with a wooden spoon, then reduce heat to medium-low.

Step 3

Cover the saucepan with a lid and let the couscous simmer without disturbing it until all the water is absorbed and the couscous is tender and fluffy, about 10 minutes.

Step 4

Remove the saucepan from heat and let it sit covered for 2 minutes, then fluff the couscous with a fork to separate the grains.

Step 5

While the couscous cooks, slice the cherry tomatoes in half from top to bottom and place them in a large mixing bowl.

Step 6

Cut the cucumber lengthwise in half, then lay each half flat and slice crosswise into half-moons about 1/4 inch thick, and add to the bowl with tomatoes.

Step 7

Chop the fresh parsley or mint into pieces no larger than a grain of rice and add to the bowl with vegetables.

Step 8

Zest the lemon directly into the vegetable bowl by using a microplane or fine grater to shave the yellow outer skin into fine threads, then cut the lemon in half and squeeze all juice into the bowl.

Step 9

Pour the 3 tablespoons of olive oil into the vegetable bowl and sprinkle with salt and pepper to taste.

Step 10

Add the warm couscous to the vegetable bowl and toss gently with a wooden spoon until all ingredients are evenly mixed and the dressing is distributed, about 1 minute.

Step 11

Divide the salad evenly between two bowls or plates and serve immediately, or let it cool to room temperature.