Mint & Parsley Tabbouleh Salad

While the couscous is cooking, finely chop the cucumber and tomato. Roughly chop the baby spinach leaves and parsley leaves. Pick the mint leaves and thinly slice. Zest the lemon to get a pinch, then slice in half.

When the couscous has cooled slightly, stir through the cucumber, tomato, baby spinach, parsley, mint and lemon zest. Add a squeeze of lemon juice and a generous drizzle of olive oil. Toss to combine, then add the salt and season with pepper. Slice the remaining lemon into wedges.