Start by preparing the grain. I used couscous, and I do it in a super easy and convenient way. Put the couscous in a bowl, drizzle with olive oil, and mix well so all the grains are coated. Cover the couscous with water, leaving about an inch above. Cover the bowl with plastic wrap, poke a few holes, and microwave for about 3-4 minutes.

In a salad bowl, dice the tomatoes and sweet onion into very small pieces, and finely chop the parsley and mint. Add the rested couscous, the zest of half a lemon, the juice of the whole lemon, salt, and a generous drizzle of extra virgin olive oil.