Couscous Tabouli Salad

I felt like Tabouli  - so I made a large bowl today.
(It was dinner tonight, and will be served with Tandoori Chicken as leftovers on Sunday.)

Ingredients:

• 1 cup couscous
• 1 can chicken broth (or vegetable broth)
• 1/2 teaspoon salt  (or more, to taste)
• 1/4 teaspoon ground black pepper (or more, to taste)
• 1 teaspoon paprika (optional)
• 1 teaspoon dry basil (or 6 to 8 fresh leaves, diced into very small pieces)
• 1 lemon (to be zested and juiced)
• 3 tablespoons olive oil
• 1 cup finely chopped parsley (1 'bunch' from grocery store)
• 1 cup finely chopped cilantro (1 'bunch' from grocery store)
• 2 tablespoons chopped fresh mint
• 2 ripe tomatoes, seeded and diced
• 3 scallions, chopped (or 1/4 cup chopped Vidalia onion, or a couple of tablespoons chives)
• 1/2 cup finely diced cucumber (optional)
• 1/2 cup finely diced bell pepper(optional)

Instructions:

1. Cook couscous in broth following liquid recommendations on couscous.
2. Drain if needed, let cool while you chop the veggies.
3. Microwave lemon for 20 seconds or so (to make it easier to juice.) Zest it, then squeeze its juice into a small container with a tight lid.
4. Add olive oil and lemon zest, as well other spices. Close lid, shake well to make vinaigrette.
5. Dice parsley and cilantro.
6. Dice other veggies.
7. In a large bowl, mix cooled couscous with parsley, cliantro, and other veggies.
8. Stir in vinaigrette, season to taste. (You may want more lemon.)
9. Allow to sit for an hour or so so the flavors blend.

Carole's Notes:

Heating the lemon in the microwave seems to make it easier to juice.
I chopped about half the parsely/cilantro by hand, and about half using the grater blade on my food processor. I wanted some 'chunks' - so I tried the grater blade. Use what works for you.

Recipe is lightly adapted fromhttp://www.foodnetwork.com/recipes/melissa-darabian/israeli-couscous-tabouli-recipe.html