Tabbouleh salad
- Preparation and cooking time
- Prep: -
- Easy
- Serves 4
Skip to ingredients
- 250g couscous
- 4 vine-ripened tomatoes
- half a cucumber
- 1 bunch spring onionssliced
- 2 x 20g packs fresh parsley
- grated zest of a lemon
- 6 tbsp olive oil
- 2 tbsp lemon juice
- 1 crushed garlic clove
Nutrition: per serving
- kcal320
- fat18g
- saturates3g
- carbs37g
- sugars0g
- fibre2g
- protein5g
- salt0.04glow
Method
step 1
Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
step 2
Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
step 3
Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.
