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Tabbouleh

I was quite adventurous one day and thought maybe I should eat something healthy and greenish-looking. I searched around for some recipe and stumbled upon Tabbouleh; which originates from Arab and it is said to be their main staple salad. It seems like there are many variations to this recipe but I followed the one I found on Taste.com.au. Note that the recipe calls for “Burghul” which is another type of grain, almost similar to Couscous. I used the latter as I did not have Burghul.

Ingredients:

  • 55g (1/3 cup) cous cous.
  • 2 bunches flat-leaf/curly leaf parsley
  • 1 small bunch mint, leaves picked
  • 1 large vine-ripened tomato, cut into 1cm pieces
  • 2 spring onions, finely chopped
  • 2 lemons, juiced
  • 80ml (1/3 cup) olive oil

Steps:

  1. Place couscous in a bowl, add enough hot water to cover, then set aside for 1 hour or until softened.
  2. Drain in a sieve over a bowl, pressing down with the back of a spoon to drain excess moisture.
  3. Discard liquid.
  4. Trim 5cm from parsley stalks and discard.
  5. Thinly slice parsley and mint, and place in a large bowl with couscous and tomato.
  6. Place onions, 1/2 tsp salt and 1/4 tsp pepper in a small bowl.
  7. Using your fingers, rub to combine.
  8. Add to parsley mixture and toss to combine, then stir in lemon juice and oil.
  9. Let it sit in the fridge for around 15 minutes before serving.
Not sure if I would make it again as it was overly healthy for my liking. It might go very well with heavy protein like beef or lamb as it is quite a refreshing salad.
Cooksnaps
Latest Comments
  1. Pam

    It looks tasty and so flavorful.

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