Lemon & parsley tabbouleh
Tabbouleh is a classic Lebanese bulghar wheat salad – with this recipe adding couscous to the mix
- Serves 4
Nutrition per serving
- 175g bulghar wheat or couscous
- 1 vegetable stock cube, crumbled
- 1 garlic clove, crushed
- juice 1 lemon
- 1 tbsp extra-virgin olive oil
- 1 tomato, finely chopped
- 50g whole blanched almonds, finely chopped
- large bunch (80g pack) flat-leaf parsley, very roughly chopped
- 200g crumbled goat's cheese
- large pinch chilli flakes
- black pepper, to serve
- 1 tbsp oil
- 250g pack halloumi cheese
- 2 small preserved lemons
Place the bulghar wheat or couscous in a heatproof bowl with the crumbled stock cube and garlic, pour over boiling water to cover, then set aside for 30 mins for bulghar or 10 mins for couscous.
If you’ve used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients. Serve, chill until needed, or see suggestions, right.
To make with goat's cheese, mix the crumbled goat’s cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve.
To make with grilled halloumi, heat 1 tbsp oil in a non-stick pan. Thickly slice the halloumi cheese and fry on a high heat for 2-3 mins on each side, or until softened and golden. Finely chop the small preserved lemons into the salad. Divide between bowls. Top with the cheese slices and serve.