I scaled this to 2 servings to go with chicken kabobs. These are VERY generous servings. I made the dressing cutting back the lemon per previous reviews, added approx twice the green onion into the dressing so the lemon and salt could mellow them a little and using minimum salt. Made the couscous adding the rest of the lemon juice to the cooking water and since I had no fresh herbs I added dry to the cooking water. As soon as the couscous was cooked I poured on the dressing and stirred it in well, set aside to cool. Used an English cucumber, diced about 1/2" dice. When the couscous was cool, I added the cucumber and returned to the refrigerator for about 2-3 hours. I did need to add salt & pepper on the plate but by not adding the full amount in the dressing hoped to not end up with a watery salad and so far it's worked. Now I plan to add tomato and black olives and a bit of balsamic dressing to serve with sirloin kabobs or steak. All in all a very good recipe with endless possibilities. Very refreshing. Thanks for the post.
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