21 Apr 2011

Tabouleh

My windows are wide open this evening, the warm air and birdsong drifting in. Who can be bothered to cook on a night like this, and after a long day in a hot kitchen?

Luckily I have a big bowl of Tabouleh in the fridge which over the last few days I have found goes with everything, mackerel and green salad for lunch yesterday, sausages and steamed asparagus for dinner tonight. It also makes a good barbeque salad.

It’s simple to make and will keep for several days in the fridge, which gives the flavours time to develop. The dish is of Middle Eastern origin and is traditionally made with bulgar wheat, but in France is normally made with couscous which is how I learnt to make it.

Tabouleh - Well Seasoned recipes

Tabouleh
Serves 6-8

400ml couscous
400ml vegetable stock
60g flat leaf parsley, finely chopped
20g fresh mint leaves, finely chopped
1 lemon, zest & juice
½ large cucumber, finely diced
3 large ripe tomatoes, finely diced
2 spring onions, finely sliced
Olive oil
Salt & pepper

Measure the couscous using a measuring jug then transfer into a large a bowl. Measure out the hot stock and pour on top of the couscous, cover with cling film and set aside.

Meanwhile prepare all the other fresh ingredients. Once this is done and all the stock has been absorbed, use a fork to gently separate the grains of couscous.

Add all the other ingredients to the bowl, including a good glug of olive oil and seasoning, and gently mix.

Cover and place in the fridge, where it will keep for up to three days.

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