Israeli Couscous Salad

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1. 1Step 1: Find Israeli couscous near the boxed couscous in the grocery store.
2. 2Step 2: Cook the Israeli couscous according to package directions. 1 cup dry makes 1½ cups cooked couscous. Keep an eye on the couscous as it cooks because it tends to cook up quicker than the package says.
3. 3Step 3: After the couscous is cooked, drain it and then rinse it immediately with cold water, and then drain well.
4. 4Step 4: Use a fine mesh strainer to drain the couscous if the holes in a normal strainer are too large. Use a spatula to get the couscous out of the pan as it may be sticky. The cold water rinse stops the cooking and prevents the couscous from sticking together as it cools. Note: The couscous will be sticky before you rinse it.
5. 5Step 5: While the couscous is cooking or cooling, finely chop the shallot.
6. 6Step 6: Rinse the cucumber, cut off the ends, cut it into slices lengthwise, take a knife and slice off the seeds, then finely chop the cucumber.
7. 7Step 7: Squeeze 2 tablespoons of lemon juice.
8. 8Step 8: Rinse and cut the cherry tomatoes in half.
9. 9Step 9: Rinse and finely chop the parsley and mint.
10. 10Step 10: Now that all ingredients are prepped, assemble the salad.
11. 11Step 11: Get out a large bowl and add the ½ cup olive oil, chopped shallot, and 2 tablespoons lemon juice, whisk to combine.
12. 12Step 12: Add in the couscous, cucumber, tomatoes, parsley and mint.
13. 13Step 13: Add in a bit of salt and pepper to taste (pepper is optional) and toss to combine.
14. 14Step 14: Serve right away or store covered in the refrigerator for later. Letting the salad cool in the refrigerator for a bit allows the ingredients to mesh together.
15. 15Step 15: To make the salad a day ahead, omit the mint and parsley, cover and chill the salad, then fold in the freshly chopped mint and parsley before serving.