Tabbouleh salad

beginners bulghar couscous cracked wheat everyday moroccan parsley picnic side dish

N/A

Source

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

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.

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.

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.