Tabbouleh

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1 cup (185g) fine-grain cous cous/ semolina/ burghul wheat
¾ cup freshly squeezed lemon juice
¼ cup olive oil
¼ tsp salt
freshly ground pepper to taste
1 cup (45g) chopped Italian parsley
2 cups (375g) coarsely chopped tomatoes
½ cup (45g) thinly sliced spring onions
4 garlic cloves, crushed
¼ cup mint leaves
8 leaves cos lettuce

Method

1. Soak the cous cous in 2 cups (500ml) of water for 30 minutes, until the burghul is soft and the liquid is absorbed.

2. Stir in the lemon juice and olive oil. Season with the salt and pepper. Add the parsley, tomatoes, spring onions and garlic. Chill at least 2 hours, stirring occasionally.

3. Just before serving, garnish with the mint leaves. Serve with the cos lettuce.

Serves 4 as a main course, 8 as a side dish.

Nutritional breakdown per serving (1 cup):
1220 Kilojoules, 6g Protein, 38g Carbohydrates, 9g Fibre, 14g Total Fat
(2g Saturated, 10g Monounsaturated, 1.5g Polyunsaturated), 0mg Cholesterol, 170mg Sodium, 1880 IU Vitamin A, 70mg Vitamin C.

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