Ingredients

• For Tabouleh:
• 100 g - broken wheat
• 50 g - tomato, deseeded chopped
• 25 g - chopped parsley
• 30 g - chopped onion
• 25 ml - lemon juice
• 25 ml - olive oil
• 10 g - mint leaves chopped
• For Couscous:
• 500 g - couscous
• 30 g - chopped onion
• 10 g - chopped garlic
• 25 g - bell peppers
• 25 ml - lemon juice
• 15 g - chopped herbs
• Vegetable stock - double the quantity of couscous
• Salt and pepper to taste

How to Make Mint and Lemon Couscous with Tabouleh

• For Tabouleh: Soak the broken wheat and leave it for 20 mins.
• Mix chopped tomato, parsley, onion, lemon juice, olive oil, and mint leaves with the soaked broken wheat.
• For Couscous:
• Saute chopped onion in olive oil.
• Add some chopped garlic and chopped bell peppers.
• Add vegetable stock and couscous.
• Add seasonings and lemon juice. Cook it.
• Arrange the tabouleh in a plate. Arrange the couscous on top.
• Garnish with balsamic vinegar reduction and a sprig of herb.