tabbouleh / tabouli

tabbouleh / tabouli

From the kitchen of ERMINTRUDE75

servings | 1
estimated Points per serving | 3

60g cous cous (3pts)
1-2 med tomatoes
2 spring onions
2-3" chunk cucumber
1/2 red/yellow/orange pepper
juice & zest of 1/2 a lemon
1-2 cloves garlic, crushed
dried parsley
salt
black pepper
spray oil
boiling water

Mix dry couscous with lemon zest, salt, pepper, parsley and garlic. Then cook as normal couscous. (Heat spray oil in a pan, and quickly fry the couscous mixture until some grains start to brown. Add the lemon juice and boiling water, stir, remove from heat, and cover. When the water is absorbed, fluff the grains with a fork.)

Chop the veg as finely as you like, and stir into the couscous. Add more seasoning to taste if desired.

Makes a great tasty lunch, quick and easy to prepare the night before too!

You don't need much boiling water, check the couscous packet. I think I used Whitworths who recommend 1ml water for 1g couscous, i.e. 60ml in this case, but you might need a little more (80-100ml) if you like moister couscous.