Lemon spring pea tabbouleh

This recipe will bring all the warm weather feels.

cups couscous

1 1/2

cups chicken or veggie stock

1/2

cup white wine, (sauvignon blanc)

pinch tumeric

1/2

tsp ground cumin

roma tomatoes, seeded and diced

1/2

cup garden peas

1/2

cup snap peas, chopped

1/2

cup pea shoots, picked down small

english cucumber, peeled, sliced, and diced small

shallots, finely chopped

cloves of garlic, minced fine

1/2

cup chickpeas

cup feta cheese, diced

1/2

cup almonds, toasted, whole

1/2

cup fresh mint, roughly chopped

1/2

cup curly parsley, chopped

whole lemons, zested and juiced

Add the chicken/veg stock, white wine and turmeric into a pot and bring to a boil.
Place the couscous and cumin into a large bowl. Then pour the boiling stock over the couscous, stir, cover with cling film and set aside for 5 minutes.
After 5 minutes, remove the cover, fluff up the couscous using a fork.
Now mix in the tomatoes, peas, cucumber, shallots, garlic, chickpeas, feta cheese, almonds, mint, parsley, lemon zest and juice.
Mix well, season with salt, pepper and serve.