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.
- 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
- Place couscous in a bowl, add enough hot water to cover, then set aside for 1 hour or until softened.
- Drain in a sieve over a bowl, pressing down with the back of a spoon to drain excess moisture.
- Discard liquid.
- Trim 5cm from parsley stalks and discard.
- Thinly slice parsley and mint, and place in a large bowl with couscous and tomato.
- Place onions, 1/2 tsp salt and 1/4 tsp pepper in a small bowl.
- Using your fingers, rub to combine.
- Add to parsley mixture and toss to combine, then stir in lemon juice and oil.
- 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.