Kale, couscous tabbouleh
1 cup wholemeal couscous
1/2 bunch kale, finely chopped
1 Lebanese cucumber, chopped
1 punnet cherry tomatoes, halved
2 spring onions
1/2 cup parsley, coarsely chopped
4 tbsp. EVOO
Juice from 2 lemons
1 clove garlic, finely chopped
Salt and pepper to season
- Prepare the CousCous as per packet instructions and allow to cool
- Add all the ingredients to a large salad bowl and top with CousCous. Combine well.
- Prior to serving add dressing and toss well. Serve.