Tabbouleh - Middle Eastern Salad - cooking recipe

Ingredients

2 cups couscous
6 lemons, juice of
1/2 cup very fine dice onion
1/2 cup fine dice cucumber
1/2 cup fine dice tomatoes
1/2 cup fine dice salami
1/4 cup fine chopped cilantro
1 cup fine chopped fresh parsley
1 cup fine chopped of fresh mint
1/4 - 1/2 cup virgin olive oil
sea salt
fresh ground black pepper

Preparation

Soak couscous in lemon juice until centre of grain is soft, should at least double in quantity. Should be enough lemon juice to just coat each grain.
Add onion and salt and pepper and allow to stand for few minutes, minimum.
Add rest of ingredients and mix well, best if served at room temp and left for a few hours.
Great next day but herbs will look a bit sad!
Great served with rich meats or any rich dish that needs the zap of the lemon to refresh the palate.