Couscous-tabouleh with cucumber and mint

Squeeze the lemon. Cut the spring onions into thin rings. Finely chop the fresh mint.

Mix the couscous in a bowl with some salt, freshly ground black pepper, a little lemon juice and a few tablespoons of olive oil. Pour in so much boiling water that the couscous is just underneath. Let the couscous soak for 10 minutes.

Meanwhile, halve the cucumber and scrape out the seeds with a spoon. Cut the cucumber halves lengthwise into thin strips and cut into small cubes.

Make the couscous with a fork and stir in the cucumber cubes, spring onions and fresh mint. For the best result, let the salad preferably stay for 1 hour at room temperature, so that the flavors can work on each other.