Lettuce leaves with tabouleh

Mix the couscous in a bowl with the boiling water, the juice of the lemon and the olive oil.

Let the couscous heat for ten minutes.

Cut the cherry vine tomatoes, remove the seeds and cut the flesh into small cubes.

Spoon the tomato with the thinly sliced ​​spring onions, the finely chopped flat parsley and fresh fresh mint and some salt and freshly ground black pepper through it.

Let the tabouleh taste for at least 1 hour.

Serve the tabouleh in small lettuce leaves.