1/4 cup plus 3 tablespoons extra-virgin olive oil
2 large garlic cloves
1 cup Israeli couscous (6 ounces)
1 1/4 cups water
Salt
3 tablespoons freshly squeezed lemon juice
Freshly ground pepper
2 cups tender flat-leaf parsley leaves
1 cup lovage leaves or tender light-green celery leaves
1/2 cup mint leaves
1/4 cup snipped chives
1 jalapeño—halved, seeded and thinly sliced crosswise
1 pint grape tomatoes, quartered
1 seedless cucumber, peeled and finely diced