Tabbouleh salad

Preparation

1. Peel the cucumber, remove the seeds and cut into small regular cubes. Wash the celery and cut it the same way. Chop the coriander.
2. Measure 120g of couscous (1 cup). Add the same volume of boiling water. Leave to absorb the water for 4 minutes. Rinse in cold water and use your fingers to ensure the grains are well separated. Drain.
3. Mix the vegetables with the couscous, season with a little olive oil, salt, and pepper. Leave to marinate in the fridge for 2 hours before serving.