Preparation Time

15 – 20 minutes

Ingredients (serves 4)

• 250g dried cous cous
• 2 tablespoons olive oil
• 1 small clove garlic, crushed
• 3 roma tomatoes, seeded and chopped  (fine diced instead, easier to digest)
• 1 cup roughly chopped mint
• 1 cup roughly chopped flat leaf parsley
• 3 green onions, sliced
• 2 tablespoons lemon juice
• salt and cracked black pepper

Method

1. Place the cous cous in a heatproof bowl and pour boiling water over it to cover by approximately 2cm. Cover the bowl with plastic wrap and set aside.
2. After 5 minutes uncover the cous cous and add the oil and garlic, using a fork to break up the grains. Cool to room temperature then fold through the tomato, mint, parsley, green onions, lemon juice, salt and pepper. Refrigerate until ready to serve.

Notes

• This twist on tabouli uses couscous instead of cracked wheat.
• Bring on spring with gorgeous lamb recipes

Source www.taste.com.au