Couscous Tabbouleh Salad

Ingredients

 * 1 x 10-oz. pkg. (about 1¾ cups) plain instant couscous
 * ½ cup olive oil
 * 3 to 4 tbsp fresh lemon juice
 * minced zest of 1 lemon
 * ¾ cup minced fresh mint
 * ¾ cup minced fresh parsley, or half fresh parsley and half fresh basil or cilantro
 * ¼ cup thin-sliced scallions rings, green and white portions
 * 1 x 12-oz. English or European cucumber, peeled, seeded and diced
 * ⅓ cup toasted pine nuts, optional

Directions

 * 1) Cook couscous according to package directions, remove from heat and set aside.
 * 2) Let sit for 5 to 10 minutes.
 * 3) Transfer couscous to a large bowl, and immediately combine oil with it using a large fork to fluff grains.
 * 4) When combined, stir in lemon juice to taste, and let mixture cool briefly.
 * 5) Stir remaining ingredients into couscous, and sprinkle in more salt, if desired.
 * 6) Cover, and refrigerate for at least 1 hour or up to overnight.
 * 7) Fluff again before serving.