I love couscous. The idea is to use the semolina or bulgur wheat (depending on what you have in your pantry, or half and half) as a base and add lots of flavour to it. You can add whatever vegetables you like, as much as you like or keep it simple with just tomatoes, add lots of herbs or only a little.
Here is how I make it :
1 mug of couscous (I sometimes use bulgur wheat or half and half)
1 1/2 mug liquid (I use 1/2 mug boiling water, 1/2 mug lemon juice and 1/2 mug extra virgin olive oil)
salt and pepper to taste
cover with cling film while you prep the vegetables and herbs :
1/2 bunch spring onions, finely chopped (or 1 red onion finely diced)
3 peppers (1 red, 1 yellow and 1 green), finely diced
1 medium bunch of parsley, finely chopped (including the stalks)
1 medium bunch of mint, finely chopped
4 ripe tomatoes, medium diced
I stir the vegetables and herbs into the couscous and leave it in the fridge for at least a couple of hours. I then taste and add a bit more lemon juice, oil or seasoning if required.
Tabouleh is very easily customised depending on what you have in the fridge or your vegetable preferences. My mum makes hers with olive oil, lemon juice, tomatoes and black olives. My aunties makes hers with water, olive oil, lemon juice, tomatoes and lots of parsley and mint. For me, mint and lemon juice are what makes tabouleh, the rest is up to you really…