3/4 cup (160 g) Israeli couscous

4 tomatoes, seeded and diced

4 Lebanese cucumbers, diced

1 small red onion, finely chopped

1 yellow bell pepper, seeded and diced

1 carrot, finely chopped

1/2 cup (25 g) chopped cilantro

3 tbsp chopped mint

1/4 cup (60 ml) lemon juice

3 tbsp (45 ml) olive oil

1/4 cup (30 g) roasted pine nuts (optional)

In a pot of salted boiling water, cook the couscous for 15 minutes or until al dente. Drain and rinse under cold running water. Let rest for 10 minutes, then transfer to a large bowl.

Add the remaining ingredients. Season with salt and pepper and toss to combine. Serve immediately.

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