2 May 2019
This time round on Knidos Cookery Club we’re taking advantage of some fresh, seasonal ingredients to make one of our favourite springtime salads, tabbouleh.
This winning combination of freshly-picked herbs, vegetables, lemon and olive oil with a grain such as couscous or bulgur wheat, that origianets on the eastern shores of the Mediterranean Sea, makes for a light, fresh-tasting dish that works well as part of a meze platter or alongside a selection of barbecued food.
It’s easy to prepare, giving you more time to lounge in the sun with a glass of chilled wine while making the most of the long evenings.
Ingredients (serves 3-4)
- 100g grain – couscous or bulgur wheat (coarse or fine both work well here)
- 200 ml vegetable stock
- One medium red onion
- 12 cherry tomatoes
- One bunch of fresh parsley
- One bunch of fresh mint
- Juice of one lemon
- 25 ml olive oil
- Heat the vegetable stock until it’s boiling and then pour it over the couscous or bulgur wheat. Cover and leave to stand for 30 minutes or until all the liquid is absorbed.
- While the couscous or bulgur wheat is soaking, prepare the rest of the ingredients. Dice the onion, quarter the tomatoes, finely chop the mint and parsley and squeeze the lemon.
- Mix all the ingredients together and then add the olive oil and stir well. Leave to stand in the fridge for 30 minutes and then serve.
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