Easy no-cook tabouleh

This is my go-to tabouleh recipe that has been following me for years. It’s not really a traditional lebanese tabouleh, rather a europeanized version with equal parts couscous and vegetables. It does not require cooking, which makes it one of my favourite recipes to make in the summer!

1 1/4 cup (300 ml) uncooked couscous
2 tomatoes
1 cucumber
1 red onion
1 bell pepper (red or green, optional)
a bit less than a cup (200 ml) of tomato purée (no salt or sugar added)
juice of 1/2 lemon
1 small handful fresh mint leaves
1 small handful fresh flat parsley leaves
1 small handful raisins
3 tbsp extra virgin olive oil + more to serve
1/2 tsp salt

View the full recipe at Lemon Pie and Tie&Dye →