Couscous Tabbouleh with Chickpeas

📝 Ingredients

• 250 g medium couscous
• 250 ml boiling water
• 3 tins chickpeas (795 g drained)
• 1 cucumber (300 g)
• 4 tomatoes (400 g)
• 1 red onion (100 g)
• 1 bunch fresh parsley (60 g)
• 1/2 pack fresh mint (20 g)
• 2 lemons (about 80 ml juice)
• 4 tbsp olive oil
• 1 tsp ground cumin
• Salt, pepper

🍴 Utensils

• Large mixing bowl
• Bowl
• Kettle or saucepan
• Fork
• Colander
• Chopping board and kitchen knife

📖 Steps

1. Tip the couscous into the mixing bowl with 1/2 tsp salt and 1 tbsp olive oil, then rub it all together with your fingertips to coat every grain: this is what stops it clumping.
2. Bring 250 ml water to the boil and pour it over the couscous in one go. Stir just once, cover the bowl with a large plate and leave to swell for 5 minutes without touching it.
3. Fluff up the couscous with a fork, scraping from top to bottom to separate all the grains, then leave it to cool for 10 minutes uncovered. If it's still crunchy, add 2 tbsp hot water, cover and wait 2 minutes.
4. Meanwhile, drain and rinse the chickpeas. Cut the cucumber into small dice, without peeling it if the skin is smooth, and dice the tomatoes, removing the watery core. Peel and very finely chop the red onion.
5. Wash and thoroughly dry the parsley and mint, remove the thick stalks, then finely chop the leaves with a knife. You really do need lots: the herbs are the main flavour of tabbouleh, not just a garnish.
6. In the small bowl, whisk the lemon juice with the remaining 3 tbsp olive oil, the cumin, 1/2 tsp salt and some pepper until the dressing turns slightly cloudy.
7. Add the chickpeas, vegetables and herbs to the mixing bowl, pour over the dressing and toss gently. Taste and adjust the salt or lemon. Ideally, cover and leave to rest for 30 minutes in the fridge so the couscous soaks up the flavours.