TABOULEH SALAD

• 250 gms ofcous cous( or bulgur, i prefer cous cous), 2 dl or more vegetable stock, 1Tsp chilies, 1 Tbsp black olives, 10 cherry tomatoes or some concasse, 1/4 bunch of chives, 10 mint leaves, 1/4 bunch parsely, 1/2 cucumber, 1 red capsicum, 1 spring onion, 2 Tbsp Lemon juice, 1 Tbsp olive oil, salt and pepper.
• Add double the amount of warm vegetable stock to the cous cous, cover with some clear foil and let to infuse. 5 minutes for cous cous and about 10 min for bulgur. Loosen up the cous cous with a fork and allow to cool.
• Chop the herbs fine, Cut the cherry tomatoes and olives in 1/4ths, Red capsicum in small cubes, Chillies in rings( go easy on that), The green part of the spring onions into thin rings and the onion part in small cubes. Cut the cucumber ( peeled or unpeeled, seedless) into small cubes.
• Mix this all up with the cous cous and season with S/P, lemon juice, olive oil.
• This recipe makes 2 portions.

Great with those grilled lamb sausages. Great summer feeling.
http://en.wikipedia.org/wiki/Tabouleh 
http://en.wikipedia.org/wiki/Salad