How to Use Up Celery Leaves in a Seasonal, Wintry Tabbouleh

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100g maftoul, or giant couscous

50g picked celery leaves (and/or parsley)

50g dark green leek tops

100g jarred roast peppers (eg, piquillo), drained

1 tbsp extra-virgin olive oil

2 tsp lemon juice, or cider vinegar

2 tsp dried mint

1 tbsp sumac (optional)

Sea salt, to taste

Directions at theguardian.com

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