Cherry Tomato, Mint & Parsley Tabbouleh Salad

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

Once the couscous has cooled, combine the couscous, tomato, cucumber, baby spinach, parsley, mint and lemon zest in a large bowl. Add a squeeze of lemon juice and a generous drizzle of olive oil to the bowl.