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Tabbouleh on a plate, topped with salmon

Tabbouleh salad

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Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 4

This classic and well-loved Middle-Eastern dish is perfect to serve with fish

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal320
fat18g
saturates3g
carbs37g
sugars0g
fibre2g
protein5g
low insalt0.04g
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Ingredients

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.

RECIPE TIPS
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.

Recipe from Good Food magazine, August 2004

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Overall rating

Rating: 5 out of 5.19 ratings
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