Tabbouleh

Method
Squeeze the lemons and add the juice to the couscous with a dessert spoon of olive oil, salt and pepper. Leave to swell.
Dice the tomatoes with the 8x8x8 mm macédoine attachment.
Chop the parsley and mint very finely with your cutter. Chop the onions.
In a large bowl, combine all these ingredients with the couscous.
Add the dried mint and the pepper. Wait until just before serving to add salt.

Garnish: salad leaves