Tabbouleh

Corporate catering Centurion | The Real Food Co

 

 

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

Method

  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.

Recipe from Good Food magazine, August 2004