Taboulé

A completely French day today. With regard to the upcoming week I prepared Taboulé. It can be eaten either cold or hot.
The preparation is quite easy and the cooled salad stays fresh for several days.

For 6 dishes:

1 1/4 cup couscous (250g)
10 fl. oz hot water (300ml)
1/2 teaspoon salt
1 pinch of sugar
1 tablespoon olive oil
1/4 raisins (50g)

1 cucumber
1 1/2 cup tomatoes (500g)
1 onion

1 bunch of parsley
1/2 bunch of fresh mint
juice of a lemon
salt, pepper
3 tablespoons olive oil

Mix the couscous with salt and sugar and pour in some olive oil and water. Stir everything. Then cover it for about 10 minutes and let it swell. Stir in the raisins and allow it to cool down.

In the meantime: core the tomatoes and dice 'em. Peel the cucumber, half it and slice it into laces. Finely dice the onion, add it to the tomatoes and cucumber and mix it with lemon juice.
Chop the herbs and add them too. As soon as the couscous is cooled down, it can be mixed in and seasoned with the vegetables. Add some olive oil.

The salad should soak for appr. 3 hours before being served. Season it another time before eating. We like to eat a fresh herb baguette or tofu as a side dish. Bon appetit!