A little bit of Middle Eastern touch...

Tabbouleh is a salad made traditionally of bulgur, tomato and finely chopped parsley and mint, seasoned with olive oil, lemon juice and salt. This version has also mixed beans to add more robust touch. I replaced bulgur with couscous.

1 1/2 dl couscous
1 can of mixed beans or chick peas (Biona)
3 tomatoes (peeled and deseeded)
1 salad onion (or young leek, spring onion)
mint, leaf parsley

Juice of 1 lemon
3 large spoonful of good olive oil
salt, pepper to taste

Prepare couscous, chop onions and tomatoes in chunks, herbs fine and wash beans under running water. Mix all ingredients in a bowl.

Add lemon juice and olive oil. Season with salt and pepper. Best when made one day before serving.

Baba ghanoush is usually made of roasted, peeled, and mashed eggplant, blended with tahini, garlic, salt, white vinegar and lemon juice. The dish has many variants and can have different seasonings such as cumin, chili powder, parsley, mint.

Egyptian version with yoghurt