Homemade tabouleh

Put the couscous in a bowl and stir in the lemon juice and olive oil with salt and pepper. Pour in the boiling water. Let the couscous heat for ten minutes.

Meanwhile, halve the cucumber in half and scrape out the seeds with a spoon. Cut the cucumber halves into long thin strips and cut into small pieces of half a cm.

Cut the tomatoes into quarters and remove the seeds and the moisture. Cut the flesh into small pieces of half a cm.

Make the couscous free with a fork and scoop the cucumber, tomato and spices. Allow the couscous to stand for at least another 2-3 hours.

Spoon the couscous like a mountain in the middle on a flat dish.

Boil the eggs and cut them in four. Cut the feta and the olives into small pieces.

Divide the lettuce leaves around the couscous and garnish with the wedges of egg, feta and olives.