Although Tabouli and Couscous are delicious, the couscous is very tricky to make because if it is too humid, you end up with large clumbs than desired. 
Tabouli:
1 cup water
1 cup fine cracked wheat
1 cup minced fresh parsley leaves
1/2 cup minced fresh mint leaves
1/2 cup finely chopped yellow onion
3 tomatoes, diced
2 cucumbers, seeded and diced
3 tbsps olive oil
3 tbsps lemon juice, or to taste
1 tsps sea salt
In a large mixing bowl, pour the water over the cracked wheat and cover,
let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy.
Coucous:
1 quart semolina (chickpea flour may be used instead)
1 pint water
1 cinnamon stick
2 bay leaves
Salt to season
Olive Oil
In a large bowl, add a cup of semolina, a pinch of salt and a few drops of water. Mix with fingertips in circular motion until small balls form. Drizzle more water as necessary.
Move the mixture to tamis (or drum sifter or similar fine mesh sifting device) to remove the fine semolina.
Reserve the larger couscous to another bowl.
Add the fine semolina dust back to the mixing bowl and repeat step 1 until there’s no semolina left.
Pick out the large pieces. In a couscousier (or steamer basket) fitted with cheesecloth, add 1 cinnamon stick, 2 bay leaves and 2 tbsp salt to the water. Bring to boil.
Steam couscous for 5 to 10 mins.
Season with olive oil and steam for 5 to 10 more minutes. Serve immediately.