Simple and Delicious Cous Cous Salad mostly RAW!

I make this dish every week. I created it myself from trying different versions and this one is the best. Cous Cous is a friend to a vegan. It is a good for you grain that can satisfy for hours. I make a big batch of this and it keeps for about 3 days at its' freshest. We love having this in the fridge because it is full of raw veggies and easy to put in a bowl for a quick lunch. You can add toppings to this but it is great just the way it is!
Things you will need
3 Cups couscous
1 pint organic grape or cherry tomatos
1 large bunch organic cilantro (or two small ones)
2 bunches organic green onions
1 bulb garlic (yes the whole bulb!)
1 large organic cucumber
extra virgin olive oil
lemons
1-2 cups raw pumpkin seeds
large cooking pot
a great knife!
a great cutting board!
Preparation
VEGETABLE PREPARATION
*Have a large bowl ready to throw all vegetables in
-Cut grape tomatos in half and throw in bowl
-cube cucumber and throw in bowl
-chop green onions in to rings and throw in bowl
-cut stems off of cilantro bunch chop of the leaves - throw in large bowl.
-mince the whole garlic! put in small bowl
COUSCOUS PREPARATION
prepare couscous as directed by your box or if you are using bulk couscous. I use 1 1/4 cup water for every cup of couscous. Boil the water then put the couscous in. Immediately pull off the stove trown half of the garlic in and cover with the lid. Keep checking it for the consistancy you like after the firt 5 min. Let the cous cous cool entirely. I put it in the fridge so it stops cooking.
FINAL PREPARATION
Squeeze 2 leamons into the couscous. Put 1/2 cup olive oil in the cous cous. Now put all the vegetables and stir for consistancy. Your couscous salad is ready to pack and put in the fridge - make sure to eat some right away!
TIPS
after I dish it up I sometimes freshly squeeze a half a lemon and drizzle a bit more oil. I also add currants and a dolip of vegan sour cream. You can really do anything with this dish!