Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 33 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 48.6mg||2 %|
|Potassium 846.1mg||22 %|
|Total Carbohydrate 57.9g||17 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 49.9g|
|Protein 10.4g||15 %|
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Calories per serving: 293
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