1. In a saucepan, combine the stock, water, half the lemon juice, and the 2 tablespoons of oil.
  2. Bring the mixture to a boil and stir in the CousCous. Cover the pan, remove it from the heat, and let the CousCous stand for 5 minutes. Fluff the CousCous with a fork and let it cool in the pan.
  3. In a large bowl, combine the cucumber, tomato, spring onions and remaining oil and lemon juice. Season with salt and pepper.
  4. Let the mixture stand for 10 minutes.
  5. Add the CousCous, parsley and mint leaves and stir the salad well. Chill for 1 hour.
  6. The salad may be made 2 days in advance, and kept covered and chilled.

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