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. extra virgin olive oil
Juice from 2 lemons
1 clove garlic, finely chopped
Salt and pepper to season
- Prepare the couscous as per packet instructions and allow it to cool
- Add all the ingredients to a large salad bowl and top with CousCous. Combine well.
- Add dressing before serving and toss well.
Recipe created for San Remo.