Get Help Online Resources Nutrition & Recipes Tabouleh Ingredients (serves 6) 250g couscous 500ml vegetable stock 100ml olive oil 1 medium onion, diced 3 tomatoes, chopped 1 bunch of parsley, chopped 1 bunch of coriander, chopped 1 bunch of mint, chopped 2 tsp tomato purée Salt and pepper to season Half a cucumber, diced ½ lemon Method Put all of the couscous into a large bowl. Then boil the vegetable stock and pour over the couscous. Now cover with cling film and leave to set. Heat the oil in a frying pan on a low heat for a minute or 2. Then add the onion and cook until translucent. Next, add two of the chopped tomatoes, half of the herbs and the tomato purée Season with salt and pepper to taste and then simmer gently without stirring. Add a little water if the mixture starts to dry out. Using a fork, fluff the couscous before adding the remaining tomato and the diced cucumber. Now add the onion and herb mixture. Take your lemon half and squeeze generously over the mixture. Eat it now, or chill it until you’re ready.