Summer Tabbouleh

Preparation

1. Peel the raw red pepper with a vegetable peeler. Cut it into small regular cubes. Wash the tomatoes, cut them in half, remove the seeds and dice them.
2. Cut the peel and pith off the grapefruit and remove the segments. Cut the flesh into pieces.
3. Measure 120 g of couscous (1 cup). Add the same volume of boiling water. Leave to absorb the water for 4 minutes. Rinse in cold water and use your fingers to ensure the grains are well separated. Drain.
4. Mix the vegetables and grapefruit with the couscous, season with a little olive oil, salt, and Espelette pepper. Leave to marinate in the fridge for 2 hours before serving.