Poor man's taboulleh

Breakfast: Quinoa fruit pilaf

Lunch: Poor man's taboulleh with crusty bread and salad

Dinner: Vegan pizza with salad and a sugar-free vegan mocha brownie

There are certain things that I never even think to use in dishes. I only came around to making this as I'd ended up making it in Panama with a few bags of parsley that were thrown at me one lunch time. I can't remember the last time I voluntarily used parsley. This dish made me realise that I kinda love it and need to have it more

This is a poor man's version of this Lebanese classic as it uses cous cous instead of bulgur; not saying that cous cous is cheaper or anything, but it certainly costs less than buying bulgur when you already have about 3 kilos of cous cous in your kitchen.

Before anyone brings up the argument about this being Jordanian or Syrian as much as Lebanese, I consider this to be a Lebanese version as it uses more parsley than cous cous. Yeah, that's right, this girl does research!!

You'll need:
(Feeds 4)

1/3 red onion, diced
2 cups fresh parsley, finely chopped
6 large tomatoes, diced
2 cloves garlic, crushed
1 tbsp wine vinegar
2 tbsp olive oil
1 tbsp fresh mint, chopped
1/2 cup cous cous
a squeeze of lemon juice

Method:

Place the cous cous in a bowl with 1/2 cup boiling water, cover and set aside for 5 minutes
Combine the parsley, red onion, tomatoes, garlic, olive oil, wine vinegar, mint and lemon juice in a bowl
Stir in the cooked cous cous and enjoy

Cous cous is one of the healthiest grains, and tomato and onion speak for themselves. Parsley is also pretty fantastic for you, although if any of you have a bun in the oven at the moment, don't go overboard with this salad; mad amounts of parsley can actually induce labour!