Cous Cous Tabbouleh

My mum went on her summer holidays the other week, leaving me in charge of her vegetable garden. A slightly daunting task given that I generally struggle to keep a few basic herb pots alive. The job came with a 3 page instruction pack complete with vegetable garden diagrams! My duties involved watering, more watering, trying to pick anything ripe before it dies or get eaten by birds, trying not get stung by nettles, still getting stung by nettles, fighting my way through branches and spider webs and getting bitten by who knows what bugs. The idyllic life. But hey, getting to eat berries straight off the vine, not complaining!

The other day when lunchtime hunger suddenly hit and I opened the fridge trying to see if I had all the ingredients for my 5 minute tabbouleh, I suddenly realized that we had all the fresh ingredients ripe and ready in the garden! All that needed to be added was cous cous, which ironically we were almost out of, but luckily had just enough left.

So HUGE shout out to my mum who’s amazing garden provided all the fresh ingredients for this super simple tabbouleh! Because anything made with food you just pulled out of the ground yourself tastes 1000x better. Mum you are the BEST!!

This is a slightly basterdized version of the original, which is traditonally made with bulgur wheat. But this is my quick and dirty version, and in my opinion poll of one is just as good. Given the amount of cucumbers and tomatoes coming out of the garden at the moment, this ones probably going to be on repeat for the next couple of weeks.

Eat it for dinner: add some salmon or chicken.

Cous Cous Tabbouleh

Serves: 2
dairy free, vegan