The Perfect Tabouleh


200 g couscous, juice of half a lemon, fresh mint and parsley, olive oil. salt, pepper, tomatoes, cucumber, peppers, shallots.

I didn’t have peppers so used some radishes instead for a bit of crunch


Take 200 g of couscous and place in a recipient. Cover with 20cl of cold water and the juice of half a lemon. Cover and place in the fridge for 45 min. When you take it out, run a fork through the grain to separate them. Slice the rest of the ingredients finely and mix it with the couscous and a drizzle of olive oil. Shred the mint and parsley (ideally you want a fair bit of it) and sprinkle it on top. This is a great one to make in advance. It will keep a few days in the fridge and goes with just about anything. A true summer classic!



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