Moroccan style taboule (my version)

This one is always a hit at barbecue party as a side for the sausages. It is not made with parsley but mint and much more couscous than the Lebanese version, so usually the Australian guys really like it.

 For 2 big serves, or few small serves, you need:

One tomato, a quarter of capsicum, couscous, 2 lemons, mint and olive oil. (or alternative oil depending on your taste).

Cut in small dices tomato and capsicum and pour the couscous on it until you get a balance mix like in picture below. Add the mint and stir well. The juice of tomato will start cooking the couscous.

Do the dressing by pressing a lemon (if very juicy) or 2 lemons (if not too juicy) and pour same amount of oil, with salt and pepper.

Pour on the couscous. The idea is that the couscous should be moist from the dressings, but not too much. The lemon will cook the couscous.

Wait at least an hour. Don’t store in the fridge during the time it is cooking.

If you have not put enough lemon, it will cook slowly, but if you put too much, it might become soggy from the dressing.

Stirr from time to time, and taste before serving. ;)

I advise to make it in advance and store in the fridge for more freshness before taking it to a barbecue.