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3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced 1 lemon, juiced 3 teaspoons kosher salt 1 1/2 cups instant couscous (a 10-ounce box) 2 cups water 2 wide strips lemon zest 1/4 cup extra-virgin olive oil Pinch cayenne 1/2 cup torn mint leaves, stems saved 1/2 cup roughly chopped flat leaf parsley, stems saved 3 scallions (white and green), chopped 1/2 cup toasted pine nuts, optional Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside. Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork. Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve. Copyright 2003 Television Food Network, G.P. All rights reserved
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