Giant couscous tabbouleh
Pour: 4 personnes
 
Prep time: 20mn
Rest time in the fridge: 1h
Ingredients
  • 250g giant couscous (you can also find it by the name of Israeli couscous or pearl couscous)
  • 3 tomatoes
  • ½ cucumber
  • ½ white onion
  • the juice of 2 lemons
  • 3 tablespoons olive oil
  • 2 tablespoon mustard
  • a bunch of mint, chopped
  • a small handful black olives, sliced
  • salt and pepper
Instructions
  1. Cook the giant couscous according to the instructions on the packet. On mine, they recommended cooking it in plenty of boiling water with a bouillon cube. I removed 1 minute of cooking time for my giant couscous to be just cooked. Drain the couscous, drizzle with olive oil to prevent the grains from sticking and allow to cool.
  2. In a bowl, mix the lemon juice, olive oil, mustard and chopped mint.
  3. Wash and core the tomatoes and cucumber. Cut into small cubes. Peel the onion and chop it.
  4. Once the giant couscous is warm, add the vegetables, black olives and sauce. Add salt and pepper. Cool and refrigerate for at least 1 hour for the flavours to develop.
  5. Serve the giant couscous tabbouleh with ham or chicken. It also makes a perfect side dish for summer barbecues.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/09/giant-couscous-tabbouleh/