Loaded with freshness, tabbouleh is an ideal salad to serve for large gatherings.

Ingredients

• 3 cups boiling water
• 2 cups instant couscous
• 1 teaspoon salt
• ¼ cup olive oil
• 4 large juicy, ripe tomatoes
• 1 telegraph cucumber, halved
• 8-10 spring onions, trimmed
• 2 cups chopped fresh parsley
• 1 cup chopped fresh mint
• 1 cup of your favourite vinaigrette
• juice of 1 lemon

Method

1. Pour the boiling water over the couscous and salt in a shallow heatproof bowl. Stir, cover loosely and leave for 8-10 minutes befor fluffing with a fork.
2. Fork through the olive oil and cover with plastic wrap. Microwave on high power (100%) for 2 minutes. Fluff again, cover loosely and leave to cool.
3. Dice the tomatoes. Cut the cucumber in half lengthwise and use a teaspoon to scoop out the seeds. Dice the cucumber. Finely slice the spring onions.
4. In a large bowl, toss together the cooled couscous, tomatoes, cucumber, spring onions, parsley, mint, vinaigrette and lemon juice. Season with salt and pepper, if wished.
5. Pile in a large bowl and serve soon after dressing to avoid the couscous soaking up too much of the dressing and becoming gluggy. Alternatively, the dressing can be served on the side. Garnish as wished.

Cooks Tips

- Salt is definitely needed here or the couscous will be bland.

- When buying mint, use garden or English mint and chop just before adding or it will brown.

- Blanch and peel the tomato, if wished, before dicing. The seeds can also be scooped out of the tomato and discarded. Dice the firm flesh only.

- Try traditional cracked wheat in place of couscous. Or make a rice variation by using 4-5 cups of cooked rice in place of couscous. Use wholemeal rice for a chewy texture and nuttier taste.

Variations: To this basic recipe, add one or two of the following:

- 1 cup sliced dried apricots

- ¼-¾ cup toasted pine nuts, sliced almonds or pistachio nuts

- 1 cup raisins

- ¼ cup finely diced preserved lemon (rind only)

- 1 tablespoon paprika and 2-3 tablespoons strong-flavoured honey to the vinaigrette

- the pulp of 1 roasted garlic bulb to the vinaigrette

- a couple of handfuls or rocket or mesclun salad leaves