Tabouleh

• 5 ounces couscous or bulgur
• Juice and rind from 1 lemon
• 1 garlic clove
• 1 cup olive oil
• 1/4 cup pine nuts
• 1 bunch cilantro
• 1/2 bunch Fresh Mint
• 1 bunch flat leaf parsley
• 8 scallions
• 1 Deseeded red pepper
• 1 teaspoon corriander powder
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 can Garbanzo beans / chickpeas
• 1 Persian cubed cucumber, deseeded tomato

1. Prepare couscous as per directions (on packet)
2. Once cooked add 2 tablespoons of olive oil, fluff with a fork and allow to cool
3. Peel clove of garlic and mince in to a fine paste
4. Wisk remaining olive oil with minced garlic, lemon juice and lemon rind until the mixture reaches a cloudy golden color
5. Finely chop all the cilantro, parsley, scallions / spring onions, mint and finely cube the red bell pepper
6. In a frying pan, lightly toast the pine nuts
7. Lightly wash and drain the garbanzo beans / chickpeas
8. Add the couscous, the chopped herbs and red bell pepper, the garbanzo beans and pine nuts to a large mixing bowl and sprinkle the dry ingredients of salt, cayenne pepper and coriander powder
9. Pour over the olive oil, lemon and garlic mixture and toss all the ingredients together
10. Allow Tabouleh to stand for at least 10 to 15 minutes

couscous, lemon, garlic, olive oil, pine nuts, cilantro, flat leaf parsley, scallions, red pepper, corriander powder, salt, cayenne pepper, garbanzo beans, cucumber

Taken from food52.com/recipes/6326-tabouleh (may not work)