Tabouleh

All you need is couscous, one tomato, parsley, spring onion, oil, and lemon. I love this dish. It’s a meal by itself and the more refreshing lunch you can have. Or snack. Or quick dinner. Or just salad. The couscous (the oriental version, not the pasta) only needs to stay in hot water for 5 minutes, exactly the time you need to  cut the tomato, spring onion, and parsley. Get the couscous and try it.  You can alter the ratio of the ingredients to your liking but stay generous with the parsley.

Recipe

Ingredients

• 1 cup dry couscous
• 2 tablespoons butter
• 1 tomato diced
• 1/2 cup spring onion, sliced
• 2 or more cups parsley, chopped
• olive oil to your taste
• lemon juice to your taste
• salt, pepper to your taste

How to make: To make the couscous, first boil water. To be sure,  check the recommended ratio of water to dry couscous on the package instructions. Put the couscous in a bowl, pour the water, butter (2 tablespoons for a cup of couscous should be enough) and some salt. Cover and wait for 5 minutes. Make it fluffy with a fork. To make the tabouleh,  just mix in all the other ingredients.  Add oil and lemon gradually and try it as you do so to get the taste you like. Ready!