Israeli Couscous & Cucumber Salad

How to Make

• Step 1: Couscous ... Start this first; as, the couscous needs to cool. Simply cook according to package directions; however, I do like to cook mine in vegetable or chicken broth. Once cooked; transfer to a serving bowl to cool.

• Step 2: Cucumber ... You can easily use a regular cucumber; but, you will probably need 1-1 1/4 lbs (because it has a lot of seeds that adds to the weight). The seedless cucumber skin is very thin; and very little seeds, which works best. Now, even though it is seedless ... I actually like to cut it in half lengthwise; and run a spoon from to end to end, to remove a few seeds. This is not necessary; but, I like to do it. Then, dice and add to the bowl with the cooled couscous.

• Step 3: Salad ... Add the tomatoes, scallions, capers, and all the herbs to the bowl with the couscous and cucumber; and toss.

• Step 4: Vinaigrette ... Add the lemon juice, olive oil, celery seed, salt, and pepper; and, mix. I actually like to use a small mason jar or tupperware container; but, you can use a small bowl too. Simply pour over the salad; and toss to combine.

• Step 5: Serve and ENJOY! ... Now, I do like to let it rest a good a good 30-60 minutes before serving; but, it isn't necessary. Spoon the salad in the individual lettuce leafs to serve. I like iceberg; but, you can use romaine hearts as well. You want a crisp sturdy lettuce leaf for this. NOTE: If you decide to use romaine hearts; you will probably need 3, to equal 1 large iceberg head. As mentioned - great for BBQ's, potlucks, or entertaining.