Tabbouleh

Ingredients for 10 servings:

• 500 g couscous (instant)
• 1 cup olive oil
• 2 lemon(s), the juice
• 1 bunch parsley, flat
• 1 cup raisins, soaked
• 1 bunch of spring onions, alternatively 2-3 medium-sized mild onions
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 4 tomatoes
• 1 small cucumber(s)
• 1 cup mint, fresh

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Refreshing couscous salad

Prepare the couscous according to the package instructions. Then fluff it up with a fork and stir in the olive oil and lemon juice. Clean, peel, or wash the spring onions, bell peppers, tomatoes, cucumber, and herbs, and chop them very finely. Add everything to the cooled couscous along with the drained raisins and mix well. Note: Ideally, the salad should sit for a few hours or overnight before serving, but this is not necessary. This salad is quick and easy to make and is particularly good for hot summer days, for example, as a side dish to grilled food or for oriental buffets. If kept refrigerated in a tightly sealed container, it will keep for a few days. It is also ideal as travel provisions, for a picnic, or as a party treat prepared well in advance. Tip: If you prefer something heartier, you can also add very finely chopped and seasoned roasted poultry to the tabbouleh.