For taboulé, prepare couscous according to instructions.
Finely chop mint leaves and parsley with scissors, do not shred. Mix well with the couscous.
Dice the chili peppers, deseed and chop the tomatoes, and finely chop the green onion. Stir everything into the couscous.
Pour the juice of one lemon and olive oil over it, mix everything together well and season with salt and pepper.
Leave to infuse for an hour before serving.
Arrange taboulé with mint leaves and serve.