2 Cups of your grain of choice. If you use different grains they will need to be cooked separately. The guinoa is cooked by adding 2 cups of water for 1 cup of quinoa bringing it to a boil and simmering it covered for 15 minutes. The couscous is boiled for 7 minutes 10 for the orzo.
Cool the grain to at least room temperature. If I want a quick cool I will spread it out in a pan and put it in the freezer while I make the vegetables.
Chop 2-3 large tomatoes
Add: 1 Cup frozen petite peas rinsed and drained (you could eliminate this but it was nice)
1/2 Cup fresh squeezed lemon juice (about 2 lemons)
1/4 Cup olive oil
6 T. fresh mint chopped fine - measure after chopping
1/4 Cup fresh parsley chopped
15 good pepper grinds
1/2 tsp. salt
Toss it all together and check the salt. This will make about 6 servings and keeps several days in the refrigerator.