Israeli Couscous Tabbouleh
1 cup Israeli couscous, cooked according to directions on package
2 lemons, juiced
1 bunch parsley, about 1 1/2 cups
4 cloves garlic
4 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1. In a medium bowl, combine the cooked Israeli couscous with half of the lemon juice.
2. Meanwhile, finely chop parsley, garlic, tomatoes, and scallions. Combine in a large bowl. Add olive oil, remaining lemon juice, salt and pepper.
3. Add to vegetables and mix until evenly incorporated. Serve immediately!