master

Tabbouleh

couscous

hot vegetable stock

vine-ripened tomatoes

half a cucumber

bunch spring onions

handful fresh parsley

handful fresh mint

grated zest of a lemon

olive oil

lemon juice

crushed garlic clove

Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.

Add tomatoes, cucumber, spring onions and herbs to the couscous with the grated zest of a lemon.

Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.