With the spring coming up, we were in desperate need of a nice salad. Pearl Couscous was used for this dish, this kind of couscous is a lot bigger in size then your regular couscous. The cherry tomatoes were roasted in the oven for 20 min on high heat, and instead of Lebanese cucumbers we used regular ones. -enjoy-
INGREDIENTS (Serves 4)
⅓ cup (65g) couscous
⅓ cup (80ml) boiling water
1 cup flat-leaf parsley leaves, finely chopped
1 cup mint leaves, finely chopped
2 Lebanese cucumbers, peeled, seeded and finely chopped
1 avocado, chopped
½ cup (100g) feta, crumbled
500g truss cherry tomatoes
natural Greek-style yoghurt, to serve
Place the couscous and boiling water in a large heatproof bowl, cover with plastic wrap and set aside for 5 minutes or until the water has been absorbed.
Fluff the couscous grains with a fork, add the parsley, mint, cucumber, avocado and feta, and toss to combine. Divide the tomatoes and couscous tabouli among plates. Sprinkle with salt and pepper, drizzle with oil and serve with the yoghurt.