French tabouleh with couscous

Bring chicken stock to a boil with some olive oil and salt; pour over the couscous, cover and leave five minutes.

Fluff with a fork and spread over a sheet tray lined with plastic wrap.

Pick the parsley leaves (small stems are fine) and chop with a chef knife, or use a food processor.

Wash the herbs by soaking in cold water about 10 minutes, draining, and repeating until the water is clear; chop the mint.

Cut red onion into small dice and prepare the tomatoes, keeping the prettiest for garnish.

Mix extra virgin olive oil and Meyer lemon juice; season with salt, pepper and optional za'atar.

Combine everything with a generous amount of vinaigrette; serve in a large bowl or plate individually in a cake ring.