|Tabbouleh is a delicious addition to your picnic, barbecue or lunchbox|
*Beancurd- or dried tofu skin
|We teamed it up with our flatbreads (and added powdered coriander seed to the dough for extra Middle Eastern ambience)|
300g organic wholegrain couscous
10-12 cherry tomatoes, halved
3-4 tabs fresh flat-leaved parsley
2 rounded tabs dried parsley
a handful of fresh mint leaves (optional)
1 tsp seasalt
1 tsp cracked black pepper
3 tabs extra virgin olive oil
3-4 tabs lemon juice
lemon wedges to garnish (optional)
- Soak the couscous in enough hot water to cover it plus about 1cm. Top it up if it gets absorbed before the grains have softened.
- Meanwhile, chop the parsley and tear the mint if using. Have the cherry tomatoes.
- When the couscous is soft and has absorbed all the water, throw on the herbs, tomatoes and the rest of the ingredients and mix well.