Packed with fibre, this recipe is a perfect accompaniment for your lunch or dinner. Wholesome and filling by itself.COUSCOUS TABBOULEHIngredients1 cup couscousSalt to tasteCrushed black peppercorns to taste2 spring onion bulbs1 cucumber, peeled 1 tsp + 2 tbsps extra virgin olive oil10 cherry tomatoes5-6 fresh flat leaf parsley sprigs 3-4 fresh curly parsley sprigs15-20 fresh mint leavesJuice of 2 lemonsMethod1. Heat 1 cup water in a deep non-stick pan. Add salt, crushed peppercorns and couscous, cover and cook for 2 minutes. Switch off heat and cool to room temperature.2. Slice spring onion bulbs. Deseed cucumber and roughly chop.3. Take couscous in a bowl. Add 1 tsp olive oil and refrigerate to chill.4. Cut cherry tomatoes into halves. Roughly chop flat and curly parsley sprigs. Roughly chop mint leaves.5. Place all the cut vegetables alongwith parsley and mint in a large bowl. Add lemon juice, salt, crushed peppercorns and 2 tbsps olive oil and toss well.6. Add couscous and mix well.7. Serve immediately. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor