Couscous Salad With Cherry Tomatoes, Lemon, And Pine Nuts - cooking recipe

Ingredients

1 cup instant couscous
1 teaspoon minced lemon zest
1 cup water
2 tablespoons fresh lemon juice
1 tablespoon champagne vinegar
3 tablespoons olive oil
3/4 teaspoon salt
1 pinch pepper
3 tablespoons pine nuts, toasted
1 scallion, both white and green parts, thinly sliced on the diagonal
1 cup cherry tomatoes, cut in half
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped of fresh mint

Preparation

Pour the couscous grains into a small baking dish. Set the lemon zest aside to toss with the salad later. Combine the water, lemon juice, vinegar, olive oil, salt, and pepper in a small saucepan. Bring to a boil, pour over couscous, and give it a quick stir. Cover the dish and set aside for 20 minutes.
When the couscous is ready, gently fluff it with a fork to separate the grains. Transfer to a serving bowl and toss with the reserved lemon zest and the remaining ingredients.