Couscous Salad

Adapted from Barb's Quinoa Salad

Ingredients:

• 1 cup couscous
• water according to couscous box directions
• 1/4 cup extra virgin olive oil
• 1/2 tsp. sea salt
• 2 tablespoons lime (or lemon) juice
• 3 large tomatoes, diced (I use a bunch of cherub tomatoes)
• 1 English cucumber, finely diced
• 3 to 4 scallions, thinly sliced
• 2 carrots, grated
• 1 cup fresh parsley, finely chopped
• 1/4 fresh mint leaves, finely chopped (opt)

Instructions:

1. Bring water to boil in a medium-size saucepan. Reduce heat and add couscous.
2. Cover and remove from heat; allow 5 minutes for couscous to absorb heat, then fluff with fork.
3. Set aside to cool.
4. In a large bowl, combine remaining ingredients.
5. Gently stir in cooked couscous. Chill 1 to 2 hours before serving.