Gazpacho Couscous Salad - cooking recipe

Ingredients

1/2 teaspoon salt
1 tablespoon olive oil
1 (10 ounce) package couscous
1 large ripe tomatoes, peeled and chopped
1 medium cucumber, peeled and chopped
1/4 cup chopped fresh parsley or 1/4 cup mint (I used both)
3/4 cup salsa (commercial or home-made)
2 tablespoons fresh lemon juice

Preparation

Add salt, olive oil, and 2 cups water to a saucepan; place pan over high heat.
Bring to a boil; add in couscous; stir to mix.
Cover saucepan and remove from stove burner; let sit for 5 minutes.
Combine chopped tomato and cucumber, parsley and/or mint, salsa, and lemon juice in a small bowl.
When couscous is ready, transfer to a large mixing bowl; fluff with a fork.
Add the tomato/cucumber mixture; toss to combine.
Adjust seasonings to taste with salt/pepper or whatever you fancy.
Serve immediately or chill and serve later.