This tabbouleh is really quick and easy to make using leftover cooked couscous. I whizz up the tomatoes, onions, mint and lemons in a food processor to save time. You also get maximum flavour this way! A perfect salad for picnics.
1 person made this
3 large ripe tomatoes, quartered
2 onions, coarsely chopped
3 lemons, peeled and quartered
1 bunch fresh mint
250g cooked couscous
3 tablespoons olive oil
salt and ground black pepper
Method Prep:15min › Extra time:3hr chilling › Ready in:3hr15min
Place the tomatoes, onions, lemons and mint leaves in a food processor. Pulse until roughly chopped and blended.
Pour the blended mixture over cooked couscous in a large bowl; stir to mix well. Drizzle olive oil on top and season to taste with salt and pepper.
Chill in the fridge for 3 hours, stirring occasionally.