Ingredients:

• For Tabouleh:
• 100 g – broken Wheat
• 50 g – tomato, deseeded chopped
• 25 g – chopped Parsley
• 30 g – chopped Onion
• 25 ml – Lemon juice
• 25 ml – Olive oil
• 10 g – Mint leaves chopped
• For Couscous:
• 500 g – couscous
• 30 g – chopped Onion
• 10 g – chopped Garlic
• 25 g – bell peppers
• 25 ml – Lemon juice
• 15 g – chopped herbs
• Vegetable stock – double the quantity of couscous
• Salt and pepper to taste

Method:

1. For Tabouleh: Soak the broken wheat and leave it for 20 mins.
2. Mix chopped tomato, parsley, onion, lemon juice, olive oil, and mint leaves with the soaked broken wheat.
3. For Couscous:
4. Saute chopped onion in olive oil.
5. Add some chopped garlic and chopped bell peppers.
6. Add vegetable stock and couscous.
7. Add seasonings and lemon juice. Cook it.
8. Arrange the tabouleh in a plate. Arrange the couscous on top.
9. Garnish with balsamic vinegar reduction and a sprig of herb.

Recipe courtesy of Chef Vinod, Rain Tree