I think I'll try this recipe!

Couscous Salad-Tabbouleh Style Serves 4-6 1 cup dry couscous 3/4 teaspoon salt 1/2 teaspoon ground cumin 1/2 cup fresh lemon juice 1 cup water 1/4 cup extra virgin olive oil 1 large handful of flat leaf parsley chopped fine (about 1 cup or more if you like) 1 small handful of fresh cilantro, chopped fine (or about 1/4 cup or more if you like) 4 scallions diced, both green and white parts 1 red bell pepper chopped 1 28 oz. can of diced tomatoes drained and rinsed In a small sauce pan mix together the salt, ground cumin, lemon juice, olive oil and water. Bring to a boil and add the couscous. Remove from heat and put lid on top of pan. Allow to set for 5 minutes or until all the liquid is absorbed. Fluff with a fork. Toss together the remaining ingredients and then gently toss with the cooked couscous. It's nice served over a bed of hearts of romaine leaves as as a simple side to a nice piece of grilled chicken. Serve warm or cold.