Tabbouleh

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Good Food

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Recipe by Good Food

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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.
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.
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.

Serving the right amount

For 2 servings of couscous, you'll need about 125g couscous and 150ml of water or stock. For 4 servings, the quantities are 250g couscous and 300ml water or stock. For 6, you'll need 350g couscous and 500ml water or stock.

Per serving

320 kcalories, protein 5g, carbohydrate 37g, fat 18 g, saturated fat 3g, fibre 2g, salt 0.04 g

Latest comments and suggestions

• MrsB

  01 November 2007

  MrsB rated and commented on this recipe

  

  I made this for some Friends for Lunch. I was really easy and tasted fab. Everyone loved it, i've made it again since too.

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• snowberry

  03 March 2008

  snowberry rated and commented on this recipe

  

  I made this for my children and they loved it despite not being particularly fond of fish. They loved the sauce the most. We had it with the tabboulah which went down even better!

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• good food

  03 March 2008

  good food commented on this recipe

  Excellent recommended

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• Liina

  21 May 2008

  Liina rated this recipe

  

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• flubbles1982

  01 September 2008

  flubbles1982 rated and commented on this recipe

  

  Had this for dinner tonight with some lamb burgers in pitta bread and worked really well. Cooked this for two people so I halved the ingredients and the quantities worked really well! Would work great for a buffet or even a dinner party, great blend of flavours.

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• LebGirl

  12 January 2009

  LebGirl commented on this recipe

  Try it with with fine bulghur soaked in warm water then drained. It can be used instead of cousous for a traditional Lebanese version!

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• Huda

  07 May 2009

  Huda commented on this recipe

  Hi.. I have signed specially to add my comments on this dish. Well actually this is not Tabbouleh.. You can give other names to it but not Tabouleh. You can find the meannig of Tabbouleh on http://en.wikipedia.org/wiki/Tabbouleh. In the original Tabbouleh we don't use couscous, we use a liitle of fine Bulgur... hope you consider my comments

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Ingredients

• 250g couscous
• 4 vine-ripened tomatoes
• half a cucumber
• 1 bunch spring onions , sliced
• 2 x 20g packs fresh parsley
• grated zest of a lemon
• 6 tbsp olive oil
• 2 tbsp lemon juice
• 1 crushed garlic clove

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 20 mins

Vegetarian

Ingredients

• 250g couscous
• 4 vine-ripened tomatoes
• half a cucumber
• 1 bunch spring onions , sliced
• 2 x 20g packs fresh parsley
• grated zest of a lemon
• 6 tbsp olive oil
• 2 tbsp lemon juice
• 1 crushed garlic clove

Per serving

320 kcalories, protein 5g, carbohydrate 37g, fat 18 g, saturated fat 3g, fibre 2g, salt 0.04 g

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