I usually make my tabbouleh with couscous. I'm not that keen on the cracked wheat. It's easy and tastes great. Love this recipe to use as a side dish with any Middle Eastern meat or with falafels. INGREDIENTS 100g wholemeal couscous 4 tomatoes, seeded 1/2 bunch parsley 6 spring onions, finely chopped 4 Tbsp mint, chopped 1 small lettuce, shredded Dressing 2 cloves garlic, crushed 4 Tbsp lemon juice 1 tsp sea salt 1 tsp freshly ground pepper 4 Tbsp extra-virgin olive oil METHOD: Cook the couscous according to packet instructions. Chop all vegetables finely. Put warm couscous in a large salad bowl and combine with the chopped tomatoes, shredded lettuce, mint, parsley and onion. Mix all the dressing ingredients in a jar and shake to combine. Pour over the salad and let it stand for about 20 minutes. Serve with Lebanese flat bread, hummus and falafel or Lamb Chermoula. Serves 4