Tabouleh

Tabouleh is more of a Summer dish, but it's also good party fare. Yesterday we organised a small party with our neighbours, so I prepared this dish, according to the recipe my aunt gave my mother, over 15 years ago.

250 g couscous
4 juicy tomatoes + 1 extra for decoration
2 small onions, or a few spring onions
2 lemons or 3 limes
1 cucumber
black olives
5 tbsp olive oil, extra virgin
2 tbsp chopped parsley
1 tbsp chopped fresh mint leaves
pepper & salt

Put couscous in a bowl, add olive oil and lemon juice, pepper and salt, and mix well.
Peel cucumber, remove seeds, cut in small dices.
Peel onion and chop finely.
Peel tomatoes (put them in hot water so the skin comes off easily), and cut in small dices.
Add vegetables, olives, parsley, and mint to the couscous.
Mix well and let this stand for at least 2 hours in a cool spot. Mix once in a while.
Decorate with olives, slices of tomato and mint leaves.

Note: Crucial to this recipe is that you don't use water at all. The couscous gets softened by the olive oil, lemon juice and vegetable juices.
I tend to use half a bunch of parsley.

Before the party started, we had a Thai curry delivered

which tasted very nice with our first bottle of bubbles.