Ingredients
Check off ingredients as you go
Serves 8 (as a starter)
- 500 g (3 cups) couscous
- 15 large tomatoes
- 3 cucumbers, peeled
- 10 green olives, cut into small pieces
- 1/2 glass (100 ml / scant ½ cup) golden raisins, soaked beforehand in hot water
- 1 small glass (150 ml / ⅔ cup) neutral oil
- juice of 2 lemons
- 4 tsp fine salt
- a few fresh mint leaves
- a few cherry tomatoes
For the couscous
- In a large salad bowl, put the couscous, pour in the oil, the lemon juice, then the salt. Mix everything well and cover.
For the vegetables
Cut the cucumbers into thin slices (about 1/2 cm / ¼ inch), salt them and let them drain for 30 minutes in a colander set over a plate.
Grate the tomatoes over the couscous and mix. Rinse and drain the raisins and add them. Cut the cucumbers again into small cubes and add them to the couscous, along with the water they released. Mix everything well, then snip in a few mint leaves (keep a few for decorating).
Garnish with mint leaves and cherry tomatoes, and keep in the fridge until ready to serve.
Tips and notes
There’s no need to cook the couscous first in this recipe, because it will “cook” in the tomato juice, which is why there are so many tomatoes. You may need to grate in an extra tomato: taste after a few hours in the fridge to see how much has been absorbed and check that the tabbouleh has the consistency you like.