Cucumber and Israeli Couscous Salad

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Cucumber and Israeli Couscous Salad
The search for healthy food is endless. We're looking for healthier ways to cook and eat all the time. I found this recipe on NY Times website and immediately decided to make it. It's quite fresh, easy, healthy, festive-looking, and very good for any occasion. I think, I will make it again for Holiday Season.
Yield: 6 to 8 servings.
1/4 cup extra virgin olive oil
1 cup Israeli couscous
6 to 8 tablespoons fresh lemon juice, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
3/4 pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
1 bunch scallions, finely chopped, or 1/4 cup chopped chives
Salt to taste
1 romaine lettuce heart, leaves separated, washed and dried
Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.