This is a spicy variation on a classic lemon-flavored tabbouleh, which is traditionally made with bulgur rather than couscous.
3 tablespoons olive oil
5 scallions, chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 cups vegetable stock
1½ cup couscous
2 tomatoes, peeled and chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
1 fresh green chile, seeded and finely chopped
2 tablespoons lemon juice
toasted pine nuts and grated lemon zest, to garnish
crisp lettuce leaves, to serve
1. Heat the oil in a saucepan. Add the scallions and garlic. Stir in the cumin and cook for 1 minute. Add the stock and bring to a boil.
2. Remove the pan from the heat, stir in the couscous, cover the pan and let it stand for 10 minutes, until the couscous has swelled and all the liquid has been absorbed. If you are using instant couscous, follow the package instruction.
3. Scrape the couscous into a bowl. Stir in the tomatoes, parsley, mint, chile and lemon juice. Season with salt. If possible, set aside for up to an hour, to allow the flavors to develop fully.
4. To serve, line a bowl with lettuce leaves and spoon the couscous salad over the top. Sprinkle the toasted pine nuts and grated lemon rind over the top, to garnish.