Lea Hogg

It is very humid here and vegetables need to be prepared within two days that they are purchased as they do start to wilt away. I had lots of flat leaf parsley this morning and with every intention of making tabouleh i found we had no Bulgar in the store cupboard. Instead I made this couscous salad and served it with local black peppered cheeses and it made a great light lunch.

You will need:

200g Couscous or as require
Boiling water as per instructions on the couscous packet less 20%
Parsley, I used a large quantity but use as much or as little as you wish.
Juice of half a Lemon
Fresh Mint, a few sprigs
Dried mint, 1/4 teaspoon
6 tomatoes, chopped, skin on
1 clove grated or minced garlic
Sea Salt and freshly ground pepper
Generous drizzle of good olive oil

I bought my first mezzaluna when I was in my teens in the Middle East. It is a necessity for chopping parsley very finely and effortlessly. The rocking action to chop up a large quantity is very therapeutic !

Pour boiling water onto the couscous but reduce the water measurement by 20% of the amount to allow for the lemon jiice and oil addition. This gives a much better consistency to the end result and allows also for the juice that comes naturally with the tomatoes and parsley.
Squeeze the fresh lemon and add. Stir and cover until liquid is absorbed.
Chop up very finely the parsley and mint with a mezzaluna if you have one.
Add all ingredients to couscous and stir until it is even in appearance.
Drizzle with some olive oil and season with freshly ground pepper and sea salt.
Refridgerate for at least two hours.
Fluff up with a fork before serving