I made this for Christmas Day – it went really well with the turkey but could also be served with chicken at other times of the year.
In a bowl, mix the following ingredients:
~ large handful of flat leaf parsley, chopped finely (about 1/2 bunch from a vege shop/supermarket)
~ handful of mint leaves, chopped finely
~ half to 3/4 cup of pistachio nuts, chopped finely
~ 1 cup cherries, stoned and chopped
Prepare the couscous by placing 1/2 cup dry couscous in a bowl and pouring over boiling water until it just covers the couscous. Cover the bowl with a plate and leave to absorb for about 5 minutes. Fluff if up with a fork and mix spoonfuls at a time through the rest of the tabouleh, until the couscous is distributed amongst the rest of the ingredients.
Add more or less of the above until you have the mix you like – it should consist primarily of the parsley and mint, with the nuts, cherries and couscous featuring throughout.
To make the dressing, get a small glass/jug and fill it to 1/3 way with olive oil. Top up to 1/2 way point of the glass with red wine vinegar and season with salt and pepper. Mix it well and then spoon over the tabouleh salad until just dressed – don’t put too much dressing on, or it will end up sloppy.