Tabbouleh with a twist

Usually Tabbouleh is made with Burghul, a cracked wheat. At school, we make this with quinoa or cous cous, as they cook a lot quicker, and makes it a little bit different.

• 1 cup quinoa or cous cous

• 4 medium tomatoes

• 2 capsicum

• 2 cucumbers

• 3 spring onions

• 1 bunch parsley

• 1/2 bunch mint, or basil

• 1 lemon, juiced

• 4 Tbsp olive oil

• salt & pepper

Cook quinoa or cous cous as per instructions and leave to cool

Finely dice tomatoes. capsicum and cucumbers and put into salad bowl

Pick parsley and mint off stalks and finely chop. Finely slice spring onions. Add all to dices vegetables

Mix olive oil, lemon juice and salt & pepper until combined and add to bowl. Mix well

Just before serving, add quinoa or cous cous and mix well