Israeli Couscous Salad with Herbs & Lemon

Step 1

Pour 1.5 cups Israeli couscous into a 3-quart pot and place it over medium-high heat, stirring constantly with a wooden spoon for 2–3 minutes until the couscous turns from cream-colored to light golden and smells nutty.

Step 2

Pour 2.25 cups water into the pot — it will sizzle and steam. Stir once, then reduce heat to medium-low and cover with a lid.

Step 3

Simmer covered for 10 minutes until the water is absorbed and the couscous grains are tender but still hold their shape when you bite one.

Step 4

Remove the pot from heat and let it sit covered for 2 minutes to finish steaming, then fluff with a fork and transfer to a large bowl to cool slightly.

Step 5

Place the cucumber on a cutting board and slice it lengthwise from the root end to the tip into two halves, then turn each half flat-side down and slice crosswise into 1/4-inch-thick half-moons — you should have about 1.5 cups.

Step 6

Place each tomato stem-side up on the cutting board and slice straight down through the center to split it in half, then place each half cut-side down and slice lengthwise into 1/4-inch-thick strips, then slice those strips crosswise to make 1/2-inch dice.

Step 7

Gather the parsley leaves into a loose stack on the cutting board, roll them tightly into a thin bundle, and slice crosswise into thin ribbons about 1/8 inch wide — you should have about 1/2 cup loose ribbons.

Step 8

Gather the mint leaves the same way, roll into a bundle, slice crosswise into thin ribbons about 1/8 inch wide — you should have about 1/4 cup loose ribbons.

Step 9

Cut the lemon in half, then hold one half over a small bowl and squeeze until you collect 3 tablespoons fresh juice, pressing firmly to extract all the liquid and catching any seeds with your other hand.

Step 10

Pour 3 tablespoons olive oil into the bowl with the lemon juice, add a pinch of salt and several grinds of black pepper, and whisk with a fork until the oil and juice combine into a pale, slightly thick liquid.

Step 11

Add the cucumber, tomato, parsley, and mint to the cooled couscous, then drizzle the lemon dressing over everything and toss gently with a fork until the salad looks evenly coated, about 30 seconds.

Step 12

Taste a spoonful and add more salt or lemon juice if you like — the salad should taste bright and slightly tangy — then let it rest at room temperature for 5 minutes before serving, or refrigerate for up to 4 hours.