Cous-Cous Tabbouleh

This is tabbouleh with a hearty twist, swapping the traditional bulgur for fluffy couscous and bulking it up with kidney beans and sweetcorn.

No cooking required beyond boiling a kettle.

Soak the couscous, chop the tomatoes and spring onions, drain your beans and corn, dice a red pepper, and toss everything together with a squeeze of lemon and a whisper of olive oil.

It’s the kind of salad that works as a light lunch on its own or a side dish that travels well to picnics and potlucks.

Kitchen Tips

• Fluff the couscous with a fork after it absorbs the water. Skipping this step leaves you with a clumpy, stodgy base.
• Rinse the canned beans well under cold water. The starchy liquid in the tin makes the salad gluey and dulls the fresh flavors.
• Add the lemon juice just before serving for the brightest punch. Acid wilts tomatoes and softens the couscous if it sits too long.
• Swap kidney beans for chickpeas or black beans depending on what’s in the cupboard. It’s all fair game.