GIANT COUS COUS TABOULEH

Spring is in the air and the daffodils are out in force. Barbeque season is fast approaching and this salad is a perfect accompaniment and looks so pretty! Giant couscous has more of a bite than regular cous cous which I sometimes find a bit bland. The lemon in the dressing gives this dish a bit of a kick that tastes like summer.

INGREDIENTS

• 1 lemon

• 40ml extra virgin olive oil

• 2 cloves of garlic   

• 200g vine ripened tomatoes

• 6 spring onions

• 1 large bunch of flat leaf parsley

• salt and pepper to season 

METHOD

•  Put the giant couscous into a pan of boiling water. Add a pinch of salt and simmer for 6 minutes. Then remove from the heat and drain in a colander. Run cold water over the couscous to cool down and set aside

• Squeeze the juice of the lemon into a bowl and add the olive oil and mince garlic. Mix together and set aside

•  Finely dice the tomatoes and slice the spring onions. Roughly chop the parsley.  

•  In a serving bowl mix the tomatoes, onions and parsley with the giant couscous. Pour over the dressing and stir though.

•  Season with salt and pepper and serve with a wedge of lemon