- 1 packet organic cous cous
- Local cucumber
- Small, seedless grapes
- Fresh mint, coriander & parsley
- Olive oil
Place cous cous in a large bowl and cover with boiling water as instructions on packet. Add a glug of olive oil, stir with a fork and leave to cool slightly.
Dice cucumber to same size as grapes (some of the smallest and sweetest come from Iran in September and October), then stir through prepared cous cous. Finely chop and add a good handful of mint, coriander and parsley. Adjust seasoning and serve.
Guest barbecue guru: EyeOnDubai