Lemon & parsley tabbouleh

Lemon & parsley tabbouleh

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 6 mins

Skill level

Easy

Servings

Serves 4

Tabbouleh is a classic Lebanese bulghar wheat salad - with this recipe adding couscous to the mix

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (without meat)

kcalories
269
protein
8g
carbs
36g
fat
11g
saturates
1g
fibre
2g
sugar
3g
salt
1.21g

Ingredients

  • 175g bulghar wheat or couscous
  • 1 vegetable stock cube, crumbled
  • 1 garlic clove, crushed
  • juice 1 lemon
  • 1 tbsp extra-virgin olive oil
  • 1 tomato, finely chopped
  • 50g whole blanched almonds, finely chopped
  • large bunch (80g pack) flat-leaf parsley, very roughly chopped

To make with goat's cheese

  • 200g crumbled goat's cheese
  • large pinch chilli flakes
  • black pepper, to serve

To make with grilled halloumi

  • 1 tbsp oil
  • 250g pack halloumi cheese
  • 2 small preserved lemons

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Method

  1. Place the bulghar wheat or couscous in a heatproof bowl with the crumbled stock cube and garlic, pour over boiling water to cover, then set aside for 30 mins for bulghar or 10 mins for couscous.
  2. If you’ve used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients. Serve, chill until needed, or see suggestions, right.
  3. To make with goat's cheese, mix the crumbled goat’s cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve.
  4. To make with grilled halloumi, heat 1 tbsp oil in a non-stick pan. Thickly slice the halloumi cheese and fry on a high heat for 2-3 mins on each side, or until softened and golden. Finely chop the small preserved lemons into the salad. Divide between bowls. Top with the cheese slices and serve.

Recipe from Good Food magazine, July 2006

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Comments

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elaines's picture
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Made this last night – also added chopped mint with the parsley. Delicious! Had grilled chicken instead of halloumi, and served with pitta bread and houmous. Eating leftovers for lunch.

zetallgerman's picture
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Yummy, very nice :-) But let me tell you that as someone who lives in the Middle East and eats a lot of Halloumi, from experience the tbsp of oil is not necessary as long as you use a griddle / non-stick pan. Halloumi also does really well when cooked as a starter on the BBQ. The Halloumi has a lot of liquid which reduces and helps the cheese to become crisp and delicious!

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