Tabbouleh with Tomatoes
For the couscous: Pour boiling salted water over the couscous and allow to steep, covered, for 5 minutes. Fluff with a fork and keep warm.
For the vegetables: Rinse tomatoes, trim stems, cut in half, remove seeds and finely chop.
Rinse scallions, trim and cut into thin rings. Peel garlic and chop finely.
Mix the vegetables and season with coriander, salt and pepper. Add oil, vinegar and 1/2 cup of hot water. Mix the couscous with the vegetables and parsley in a bowl. Transfer to a serving bowl.