Wholewheat couscous tabbouleh

Tabbouleh is one of my classic summery salads. I like to prepare it with couscous or wholewheat couscous (for added fibre, and taste as I find), but you could substitute it for quinoa or bulgur. The quantities below are only indicative, you can make it as herby as you wish, and have more tomatoes and cucumber. I recommend using mint (any type you like) as part of the herb mix, it’s so refreshing in summer!

Tabbouleh is such a simple and versatile dish. Create your own recipe using a different base and your preferred herb mix. Why not add some red pepper or radicchio (and call the dish whatever you like)? You could also try and add some spices; cinnamon and nutmeg work well for a “warmer” version, or chilli flakes if you like a bit of a kick.

• Ingredients

  For 3-4 persons as a starter or side dish:

  • 200g fine wholewheat couscous

  • 200ml water

  • 2 large tomatoes finely diced (approx 350g)

  • 1/2 large cucumber diced finely

  • 3 spring onions thinly sliced (white part and some of the green)

  • 80g of finely chopped mixed herbs, 3-4 sorts such as mint, chives, basil, tarragon, parsley, dill (fresh or frozen).

  • Zest and juice of 1 lemon, or 2-3 tbsp vinegar, such as apple cider or white vinegar

  • 2-3 tbsp quality olive oil

  • Salt & pepper

• Preparation

  • Place the couscous in a salad bowl (no need to rinse the couscous) and pour boiling water over it so the water just covers the couscous (about 200ml). Cover the bowl with a plate and set it aside for 5 minutes.

  • Dice the tomato, cucumber and finely slice the spring onions and herbs. Set them aside.

  • Gently separate the couscous grains with a fork, leaving no lumps and ensuring you don’t press the grains against the bowl.

  • If the couscous is still hot, let it cool down for a few more minutes so herbs keep their vibrant colours.

  • Add the lemon juice (or vinegar) and olive oil, and season to taste.

  • Stir in the tomato, cucumber and herbs.

  • Adjust seasoning if needed. If the couscous is still a little dry / slightly uncooked, add 1 tbsp lemon juice and/or olive oil at a time until you’re happy with the consistency. Aim for a light, fluffy texture so do go easy on the olive oil.

  • If you’re not serving the tabbouleh right away, the couscous will keep absorbing the juice from the cucumber and tomatoes and become softer so it’s best to reserve some of the lemon and olive oil and add it if needed just before serving.

• Health benefits

  Tabbouleh is a great dish to add polyphenols to your diet thanks to the herbs it contains. Polyphenols are plant compounds with both antioxidant and anti-inflammatory capabilities. So the more herbs you use in your tabbouleh, the better!

  Plant herbs also contain large amounts of vitamins A, C and K so adding even small quantities of herbs to you dishes can help you increase your daily vitamin intake.