Lemon & parsley tabbouleh

Lemon & parsley tabbouleh

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(2 ratings)

Prep: 10 mins Cook: 6 mins

Easy

Serves 4
Tabbouleh is a classic Lebanese bulghar wheat salad - with this recipe adding couscous to the mix

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (without meat)

  • kcal269
  • fat11g
  • saturates1g
  • carbs36g
  • sugars3g
  • fibre2g
  • protein8g
  • salt1.21g
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Ingredients

  • 175g bulghar wheat or couscous
  • 1 vegetable stock cube, crumbled
  • 1 garlic clove, crushed
  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp extra-virgin olive oil
  • 1 tomato, finely chopped

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 50g whole blanched almonds, finely chopped

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • large bunch (80g pack) flat-leaf parsley, very roughly chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

To make with goat's cheese

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

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

To make with grilled halloumi

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

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments (3)

elaines's picture
5

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
3

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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