TABBOULEH WITH COUSCOUS

I usually make my tabbouleh with couscous. I'm not that keen on the cracked wheat. It's easy and tastes great. Love this recipe to use as a side dish with any Middle Eastern meat or with falafels.

INGREDIENTS
100g wholemeal couscous
4 tomatoes, seeded
1/2 bunch parsley
6 spring onions, finely chopped
4 Tbsp mint, chopped
1 small lettuce, shredded
Dressing
2 cloves garlic, crushed
4 Tbsp lemon juice
1 tsp sea salt
1 tsp freshly ground pepper
4 Tbsp extra-virgin olive oil

METHOD:
Cook the couscous according to packet instructions. 

Chop all vegetables finely.

Put warm couscous in a large salad bowl and combine with the chopped tomatoes, shredded lettuce, mint, parsley and onion.

Mix all the dressing ingredients in a jar and shake to combine. 

Pour over the salad and let it stand for about 20 minutes.

Serve with Lebanese flat bread, hummus and falafel or Lamb Chermoula.

Serves 4