Name: Lemon & parsley tabbouleh
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Cuisine: British
Ingredients: 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

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Lemon & parsley tabbouleh

Lemon & parsley tabbouleh

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 6 mins

A star rating of 4.6 out of 5.5 ratingsRate

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Tabbouleh is a classic Lebanese bulghar wheat salad - with this recipe adding couscous to the mix

Vegetarian

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Aubergines filled with spinach & mushrooms

A star rating of 4 out of 5.36 ratings

Ingredients

Nutrition

Units:

MetricUS

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

To make with goat's cheese

200g crumbled goat's cheese
large pinch chilli flakes
black pepper

to serve

To make with grilled halloumi

1 tbsp oil
250g pack halloumi cheese
2 small preserved lemons

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Nutrition: per serving (without meat)

kcal269
fat11g
saturates1g
carbs36g
sugars3g
fibre2g
protein8g
salt1.21g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, July 2006

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A star rating of 4.6 out of 5.5 ratings

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