Heat 1 tablespoon of olive oil in a saucepan over medium heat.

Add the Israeli couscous to the saucepan.

Stir the couscous until it begins to color and smell toasty, about 5 minutes.

Add 2 cups of water and salt to taste.

Bring the mixture to a boil.

Cover the saucepan, reduce heat, and simmer for 15 minutes.

Drain any remaining liquid from the couscous.

Transfer the cooked couscous to a large bowl.

Add the lemon juice, parsley, mint, tomatoes, scallions, and cucumber to the bowl.

Toss all the ingredients together to combine.

Taste and adjust the seasoning as needed.

Add the remaining olive oil.

Toss again to ensure even distribution of the dressing.

Serve with lettuce leaves, if desired.