Tabbouleh with mint and pine nuts

First, we thoroughly coat the couscous with oil. For this, we place it on a flat surface, add half of the olive oil, and mix well with our hands. We boil water and pour it over the couscous, cover it with plastic wrap, and let it sit until the water is absorbed.

Finely chop garlic and onion, dice tomatoes, cucumber, and herbs: mint and parsley. Lightly toast pine nuts. Mix all ingredients (except lemon juice) and refrigerate for about an hour to let the herbs' aroma develop. Just before serving, dress with remaining olive oil. Season with salt and pepper to taste.

Serve in a large bowl or plate with lettuce leaves and lemon wedges.