1/2 persian cucumber can leave unpeeled if you prefer
3 small ripe roma tomatoes diced small
2 ounces raisins
2 tablespoons Italian parsley freshly chopped
2 tablespoons of fresh mint chopped
salt
fresh ground black pepper
1/2 teaspoon sumaq to taste
1 lemon juice of
2 tablespoons extra virgin olive oil
Steps:
Cook the couscous according to package directions Drain and set aside to cool
In a salad bowl combine the spring onions cucumber tomatoes and raisins with the cooked couscous along with the herbs Pour over the lemon juice and olive oil Season to taste with salt and black pepper
Toss ingredients together lightly Cover and chill until required
