Israeli Cucumber Couscous Salad - 1859 Oregon's Magazine
Israeli Cucumber Couscous Salad
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring spoon
- Measuring cup
- Spoon
- Colander
- Mixing bowl
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
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