Brigitte'S Tabbouleh Salad - cooking recipe

Ingredients

1/2 cup tomato juice
1 1/2 cups instant couscous
1 tablespoon olive oil (or up to 1/4 cup)
1 cup chickpeas, canned
1 1/2 cups tomatoes, diced
1 cup cucumber, peeled, seeded and diced (about 1 small)
1 teaspoon garlic, finely chopped
3 tablespoons shallots, finely chopped (about 1 bulb)
1/2 lemon, zest of
3 tablespoons lemon juice (l whole lemon)
1 1/2 - 2 cups mint leaves, tightly packed and finely chopped (or to taste)
2 teaspoons salt
black pepper, to taste
cayenne (your favorite) or hot sauce (your favorite)

Preparation

Bring 1 cup water and tomato juice to a simmer in a small saucepan.
Put the couscous in a large heatproof bowl and pour the hot liquid over it.
Add the oil, stir and cover with plastic wrap; set aside.
In another bowl, stir together everything except the hot sauce.
Fluff the couscous with a fork, add to vegetables and mix.
Finish with hot sauce to taste.
Cover and refrigerate for at least 3 hours and preferably overnight to allow the flavors to blend.
Serve with extra hot sauce to taste.