I find the sweetness of cherry tomatoes works really well in a
tabouleh. Chop loads of them in half (or even quarters if you can be
bothered) and add to wholegrain couscous (just as it is - not soaked).
Add lots of chopped flat-leaf parsley, some mint, chopped red onion,
lemon juice, olive oil, salt. Leave to stand, and the juice from the
tomatoes and lemons will soften the couscous.