Tabbouleh with Tomatoes, Couscous, Green Onions & Basil Oil

Ingredients

• 2 cups chopped organic parsley (about 2 heads -- try to avoid the long stems)
  
• 1 ¹/₄ cups cooked couscous (cooked according to package directions with a little salt and a dash of olive oil)
  
• ¹/₄ cup lemon juice
  
• ¹/₄ cup finely chopped green onion
  
• ¹/₄ cup +1 Tablespoon good quality extra virgin olive oil
  
• ¹/₄ teaspoon sea salt
  
• ¹/₄ teaspoon freshly ground black pepper + more for garnish
  
• heaping ¹/₄ cups finely chopped tomatoes (If I can't get tomatoes out of our garden, I like Del Cabo cherry tomatoes - a pain to cut - but so much more delicious at this time of year when tomatoes are out of season)
  
• drizzle basil olive oil (I get mine from c&o -- available on-line)
  
• 10-12 cherry tomatoes