Israeli Cucumber Couscous Salad - 1859 Oregon's Magazine

Ingredients

• 2 tbsp extra virgin olive oil
• 1 cup Israeli couscous
• 7 tbsp fresh lemon juice
• ¼ cup chopped fresh mint
• ½ lb ripe tomatoes, very finely chopped
• ¾ lb diced cucumbers
• 1 bunch of scallions, finely chopped
• salt to taste