Total Time
15mins
Prep 10 mins
Cook 5 mins

Deliciously light summer salad. I usually add grilled chicken at the end, to make a substantial work lunch. I always add more lemon as well, as I love lemon. This recipe is from a Sydney chef, Bill Granger, but I have changed it a bit. Original recipe is to serve cold, I prefer it warm.

Ingredients Nutrition

Directions

  1. Cook couscous as per packet instructions.
  2. Chop tomatoes in half and squeeze excess seeds. Chop roughly.
  3. Dice cucumber, skin and all.
  4. Finely chop spring onions.
  5. Mix all ingredients together in large bowl, and then it is ready to eat. Can be eaten cool or warm.
Most Helpful

5 5

This was like a no-fuss tabouli. Super easy and just as tasty as tabouli. I took the other reviewers advice and added oregano, cumin and garlic. I used 1 c. couscous.

5 5

Really enjoyed this. It was simple, easy and I had everything on hand. Thanks for posting we will make again.

5 5

Excellent salad. So light and summery. WOuldn't change a thing.