Take it with you to work in a tupperware dish and have it with some wheat crackers, nacho chips or just eat it as is!
2/3 Cup of couscous
1 Cup of water
2 bunches of fresh parsley
1 small onion
1 clove of garlic
1 tablespoon of lemon juice
The quantities aren't fixed exactly, you can play around with them. I, for example, like to give it a stronger parsley taste, so I tend to put more of that in.
1. Boil the water, add salt and a little bit of olive oil. Once it's boiling, add the couscous, and remove the pot from the fire. Put the lid on and let the couscous absorb the water for about 5 minutes.
2. Finely chop the parsley, garlic, tomato and onion. The couscous should be soft enough by now, so go ahead give it a stir. Add the finely chopped veggies to the couscous and stir them in.
3. Add the lemon juice and taste. If necessary add pepper/salt, olive oil or more lemon juice to your liking.
4. Let the taboule chill for at least an hour, preferably for a night.