Packed with fibre, this recipe is a perfect accompaniment for your lunch or dinner. Wholesome and filling by itself.
COUSCOUS TABBOULEH
Ingredients
1 cup couscous
Salt to taste
Crushed black peppercorns to taste
2 spring onion bulbs
1 cucumber, peeled
1 tsp + 2 tbsps extra virgin olive oil
10 cherry tomatoes
5-6 fresh flat leaf parsley sprigs
3-4 fresh curly parsley sprigs
15-20 fresh mint leaves
Juice of 2 lemons
Method
1. Heat 1 cup water in a deep non-stick pan. Add salt, crushed peppercorns and couscous, cover and cook for 2 minutes. Switch off heat and cool to room temperature.
2. Slice spring onion bulbs. Deseed cucumber and roughly chop.
3. Take couscous in a bowl. Add 1 tsp olive oil and refrigerate to chill.
4. Cut cherry tomatoes into halves. Roughly chop flat and curly parsley sprigs. Roughly chop mint leaves.
5. Place all the cut vegetables alongwith parsley and mint in a large bowl. Add lemon juice, salt, crushed peppercorns and 2 tbsps olive oil and toss well.
6. Add couscous and mix well.
7. Serve immediately.
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