No Cook Tabbouleh - cooking recipe

Ingredients

2 cups quick-cooking couscous (I used whole wheat)
1/2 cup olive oil
3/4 cup lemon juice
1/2 cup cilantro, chopped (or substitute the more traditional parsley)
1/2 cup of fresh mint, chopped
3 large tomatoes, chopped
1 bell pepper, chopped (I used a mixture of orange and red)
1 medium onion, chopped
salt and pepper
additional lemon juice

Preparation

Stir together the (uncooked) couscous, olive oil and lemon juice in a very large bowl.
Let it rest at room temperature to soften and plump-en-up to an a texture like finely chopped nuts.
Add the remaining ingredients and stir well.
Add more lemon juice to taste.
Cover and refrigerate for 24 hours or so.