Couscous Tabbouleh

Ingredients 

• 1 cup couscous
• Salt to taste
• Crushed black peppercorns to taste
• 2 spring onion bulbs
• 1 medium cucumber, unpeeled
• 3 tablespoons extra virgin olive oil
• 10 cherry tomatoes
• 5-6 flat parsley sprigs
• 3-4 curly parsley sprigs
• 15-20 fresh mint leaves
• 2 tablespoons lemon juice

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, cover and let it rest.
2. Slice spring onion bulbs. Deseed cucumber and chop roughly.
3. Spread couscous in a bowl. Drizzle 1 tablespoon extra virgin olive oil and set aside to cool down to room temperature.
4. Halve cherry tomatoes. . Roughly chop flat and curly parsley sprigs. Roughly chop mint leaves.
5. Place all the cut vegetables along with parsley and mint in a large bowl. Add lemon juice, salt, crushed peppercorns and 2 tablespoons olive oil and mix well.
6. Add couscous and mix well.
7. Serve immediately.