Preparation time: 15 minutes
Makes 1 serving
• 2 oz couscous
• 1/2 small red onion, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 3 in piece of cucumber, finely chopped
• large handful of mint leaves, stalks removed
• large handful of flat-leaf parsley, stalks removed
• slice of lemon
For the dressing
• 1/2 garlic clove, crushed
• juice of 1/2 lemon
• salt and freshly ground black pepper
• 2 tbsp extra-virgin olive oil
Tabouleh can be enjoyed all year round and, apart from the couscous, involves zero cooking, earning this delicious Moroccan version bonus lunch points. It also keeps for days in the fridge should you decide to make more than one batch.
Open a lunch pail and cover the base with a layer of couscous grains. Pour freshly boiled water into the pail until the couscous is completely covered, with a little extra water on top. Leave to absorb for a few minutes under a dish towel before separating the grains with a fork and leaving to cool.
Meanwhile, prepare the red onion, tomatoes, cucumber, and herbs. It is best to add these to completely cooled and forked couscous, so now would probably be an ideal time to get dressed or have breakfast.
When you are ready to leave for work, add the herbs and chopped vegetables to the couscous, along with the dressing ingredients. Mix and top with a slice of lemon, in case you want to adjust the seasoning at lunchtime. Close the pail and journey to work, popping it in the fridge on arrival, if possible.
TIP FOR BULKING UP
If you need something more filling, try packing a toasted pita with the prepared tabouleh. Transport the pita to work wrapped in foil or brown paper with the dressing in a separate container. When you’re ready to eat, stuff the pita with the salad before drizzling the garlicky dressing over the contents. If you really want to treat yourself, add some crumbled feta cheese for a tangy hit.