Tabouleh Salad

1. If you want your salad to be extra cool, keep the tomato and spring onion in the fridge until it’s time to use them.
2. The first thing we will do is to cook the couscous. For that, use the same amount of couscous and water, so put the 100 ml of water in a saucepan on high heat along with a drizzle of our Garcia de la Cruz Organic Extra Virgin Olive Oil and a pinch of salt.
3. As soon as the water boils, remove the saucepan from the heat and pour in the couscous, and stir.
4. Let it rest for 3 minutes so that it absorbs the water.
5. Add the butter, return the saucepan on low heat and stir with a spoon for about 2 minutes. Remove from heat, it’s ready.
6. Wash the tomato and cut it into small squares.
7. Remove the first layer of the spring onion and chop it finely.
8. Grab the peppermint leaves and parsley and remove the stems. Finely chop the leaves.
9. Mix the tomato, spring onion, and parsley in a bowl and pour lemon juice, Garcia de la Cruz Organic Extra Virgin Olive Oil, and salt over them.
10. Add the couscous to the bowl and mix with the rest of the ingredients.