Homemade Lebanese tabbouleh and grilled falafel

Wash the cucumber and dice it small. Seed it if needed. Dice the tomatoes small. Pick the leaves off the parsley and mint; you could keep the stems for a broth, but here you can toss them.

Put the fine couscous in a large bowl. Add 250 ml of boiling water, cover with a dish towel and let it sit for 10 min. The couscous will swell and soak up the water.

Add the lemon juice, olive oil, salt and pepper to the bowl with the couscous. Mix well. Add half the chopped parsley and mint. Set aside.

Add the diced cucumber and tomatoes to the bowl. Mix gently so you don't crush the vegetables. Taste and adjust the seasoning if needed.

Preheat your oven to 200 °C (gas mark 6-7). If you use the baking sheet, set it in the middle of the oven so everything cooks evenly.

Spread the frozen falafel on a sheet lined with parchment paper or right on the oven rack. Bake for 20-25 min, flipping them halfway through. They should be golden and crispy.

Add the rest of the chopped parsley and mint to the tabbouleh. Give it one last stir and taste to check the balance of tang, herbs and vegetables.