Couscous, or durum semolina, is a staple prepared and eaten like rice in many Middle Eastern countries.

2/3 c. water
1 c. conscous
About 3 tbsp. olive oil
About 3 tbsp. lemon juice
3 scallions, including green parts, finely chopped
4 radishes, finely chopped
1/2 c. tightly packed Italian parsley, finely chopped
2 med. ripe tomatoes, peeled, seeded and coarsely chopped
3 tbsp. finely chopped mint
Kosher salt
Freshly ground black pepper

Bring the water to a boil in a small saucepan. Pour in the couscous, cover the pan and remove from the heat. Let stand for 5 minutes. Uncover the pan and stir the couscous right away with a fork. (if the grains do not separate, fluff them gently with your fingers.) Transfer the couscous to a bowl and stir in the olive oil and lemon juice. Cool for 5 minutes, then stir in the remaining ingredients. Season the salad to taste with more lemon juice and salt and pepper.