INGREDIENTS
1 1/2 cups
cooked Israeli couscous also called pearl couscous (1 cup dry will yield 1½ cups cooked)
1
small shallot (aprox 2 tablespoons), finely chopped
1/2 cup
extra-virgin olive oil
2 tbsp
freshly squeezed lemon juice
1
English cucumber, unpeeled, seeded and finely chopped
1 pint
cherry/grape tomatoes, halved
2 tbsp
chopped fresh flat-leaf parsley
2 tbsp
chopped fresh mint
sea salt and freshly ground pepper