1 cup dry cous cous 1 cup water 1 tablespoon lemon juice Zest of one lemon 1 english cucumber, diced,

or one regular cucumber, seeded and diced 2 large tomatoes, diced 1 small bunch green onions, all of the white and the light green part, finely sl iced 1/2 bunch flat leaf parsley, finely chopped 10 mint leaves, finely chopped 2 to 3 tablespoons olive oil Salt and pepper to taste Boil the water, remove from heat and add the 1 tablespoon of lemon juice and zes t of a lemon, a dash of salt and the couscous. Cover and let sit for 5 to 10 minutes until all liquid is absorbed. After liquid has absorbed, remove cover, fluff with fork and allow to sit uncove red. In a large bowl, place the cucumber, tomatoes, green onions, parsley and mint an d mix to combine. Add in the cooked cous cous, and add the olive oil. If you need more acid than what is already in the cous cous, add some fresh lemo n juice. Season with salt and pepper if necessary and chill in the refrigerator for at le ast an hour. Very good when the weather is hot! I also often add in kalamata olives or feta cheese, and I serve it with pita and hummus.