French Tabbouleh differs from the Lebanese version in that we use couscous grain instead of bulgur.
250 g pre-steamed and dried fine grain couscous
1 tbsp olive oil
10 leaves of fresh mint
salt and pepper
Place the couscous grain in a large salad bowl.
Coarsely grate the tomatoes and cucumber and pour over the couscous. Squeeze the lemon and add to the bowl. Season with the olive oil, mint, parsley, salt and pepper and gently mix with a fork.
Put in the fridge for at least three hours – a whole day is better. Stir once or twice.
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