Tabouleh

1 bunch flat leaf italian parsley, chopped
1 cup couscous or burghul
1 cup fresh mint, minced
1 large clove garlic, minced
1 tsp butter (Vegans, use olive oil)
1/4 cup extra virgin olive oil
1 tsp kosher salt (or to taste)
Fresh cracked pepper
1 tsp paprika (optional)
1 large tomato, de-pulped and chopped
Juice of 1 large lemon
Zest of 1 lemon (optional)
1/4 cup pine nuts (optional)

Cook couscous or burghul according to directions. Add butter and fluff with fork, keep aside.
Combine parsley, mint, garlic, tomato and couscous in a large bowl
Drizzle olive oil and mix well
Add lemon juice, zest and spices to taste.
Cover and chill a minimum of an hour before serving.