• 50g Tahini
• 10g butter
• 3/4 cup liquid chicken stock (alternative vegetable stock)
• 3/4 cup couscous
• 1 tomato
• 1 cucumber
• small handful parsley
• 1/2 lemon
• 2 dollops Greek yoghurt
• 1 Tbsp sliced almonds

‍

1. Bring a pot to a medium heat with the butter and remaining garlic, cook until fragrant - approximately 1 minute
2. Cook the couscous according to packet instructions, replacing water with liquid chicken stock
3. Finely dice the cucumber and tomato, roughly chop the parsley, and slice the lemon into wedges
4. Add the tomato, cucumber, 1/2 the parsley, and a squeeze of lemon juice to the cooked couscous, drizzle with extra virgin olive oil and season with salt and pepper
5. In a small bowl combine the yoghurt with a decent squeeze of lemon juice, the remaining tahini and a drizzle of extra virgin olive oil, combine
6. Bring a frying pan to medium heat, add the sliced almonds and cook until browned - approximately 3 minutes
7. Remove the almonds, divide the tabbouleh salad between bowls, top with a dollop of yoghurt and the sliced almonds
8. Enjoy!