Strawberry and mint tabbouleh
½ cup couscous (medium grain)
1 sprig of fresh mint
1 teaspoon grated lemon zest
2-3 tablespoons walnut or hazelnut oil
Salt to taste
1 teaspoon maple syrup (or honey)
1-2 tablespoons lemon juice
Place the couscous in a bowl and pour over half a cup of boiling salted water. Cover and let stand. Five minutes later, stir the couscous with a fork to aerate and loosen the grains. Drizzle with a little oil and stir once again.
Rinse the strawberries and mint from all impurities. Cut the strawberries into quarters and finely chop the mint. Mix to the couscous along with the lemon zest.
Season the tabbouleh with maple syrup, lemon juice and salt. Dose to taste.
Serve the tabbouleh as a light snack or as a salad with a light dinner. Stored in an airtight container in the refrigerator, it is good up to 24 hours later.