Tabbouleh

Preparation

1. Mix the couscous with the olive oil until the grains are evenly coated. Season with salt, then put the couscous in a couscoussier and cook for 1 hour and 30 minutes.
2. Meanwhile, prepare the vegetables. Finely chop the cucumber and tomato. Squeeze the lemon and chop the mint and onion.
3. Once the couscous is cooked, allow it to cool. Add the vegetables, lemon juice and olive oil. Season.
4. Refrigerate for at least 1 hour and serve chilled.

Variations: You can add peas, bell peppers, chick peas, etc.