Ingredients

Check off ingredients as you go

For 8 people (as a starter)

• 500g (2½ cups) couscous semolina
• 15 large tomatoes
• 3 cucumbers, peeled
• 10 green olives, cut into small pieces
• ½ cup golden raisins, previously soaked in hot water
• 1 small cup neutral oil
• juice of two lemons
• 4 tsp fine salt
• a few mint leaves
• a few cherry tomatoes

If you change the number of serving, consider adjusting cooking times!

For the couscous

1. In a large salad bowl, put the couscous semolina, pour in the oil, lemon juice, then the salt. Mix everything well and cover

For the garnish

2. Cut the cucumbers into thin slices (about ½ cm), salt them and let them drain for 30 minutes in a colander placed over a plate.

3. Grate the tomatoes over the couscous, mix. Rinse and drain the raisins, add them. Cut the cucumbers again into small cubes and pour over the couscous along with the water that has drained out. Mix everything well, snip a few mint leaves (keep some for decoration).

4. Garnish with mint leaves and cherry tomatoes and refrigerate until ready to serve.

Tips and notes

There’s no need to cook the couscous semolina beforehand in this recipe because it will “cook” thanks to the tomato juice, hence their large number. You may need to grate an additional tomato - taste after a few hours in the fridge to see what has been absorbed and check that the tabbouleh has the consistency you like.