Tabouleh

Method

0 of 5 steps

Cut the cucumber lengthways down the middle and then chop each half again lengthways into very fine strips. Then turn these strips round and chop them into half cm cubes.
Peel the red onion, slice into fine slices and then chop these slices into very tiny pieces. Chop the tomatoes into little cubes of about half a cm (it sounds tiny but finely chopped tomato makes this salad all the more yummy).
Remove the stalks from the mint and chop this finely, either by chopping with a sharp knife on a chopping board or by putting this into a cup and chopping it with scissors.
Put all the chopped vegetables into a large bowl. Juice the lemons and pour the juice into the vegetables, add olive oil, lemon juice and black pepper. Give the mixture a really good stir with a large spoon.
Put the mixture into the fridge for at least 1½ hours, it is ideal if you can leave this overnight in the fridge. The couscous will have expanded in the lemon juice as well as from the acid in the tomato juice.

Lovely. Time to eat!