Cous-cous tabbouleh

Bring 250 ml of water to a boil in a saucepan with a pinch of salt. Pour the couscous into the boiling water, stir once, then remove from heat and cover tightly for 5 minutes until the couscous absorbs the liquid and becomes fluffy.

While the couscous rests, dice the 2 beef tomatoes into small, even pieces, removing excess seeds to prevent the salad from becoming too watery.

Trim and finely slice the spring onions and scallions, separating the white and light green parts from the darker green tops.

Halve the red sweet bell pepper and remove the core and seeds, then dice into small, uniform pieces.

Drain and rinse the tin of red kidney beans under cold running water, then drain well to remove excess liquid.

Drain the tin of sweetcorn in a colander and rinse briefly under cold water to remove any syrup coating.

Fluff the cooled couscous with a fork to separate the grains, breaking up any clumps gently.

Transfer the couscous to a large mixing bowl and add the diced tomatoes, sliced spring onions and scallions, diced red pepper, drained kidney beans, and drained sweetcorn.

Squeeze the fresh lemon juice over the mixture and drizzle with the olive oil if using.

Season generously with salt and pepper to taste, then toss all ingredients together gently but thoroughly until well combined, being careful not to break down the couscous grains.

Let the tabbouleh rest for 5–10 minutes before serving to allow the flavours to meld and the couscous to absorb the dressing.

Taste and adjust seasoning if needed, then serve at room temperature or lightly chilled.