Name: Tabbouleh
Yield: Serves 6–8
Cuisine: Asia
Ingredients: about 2–3 tbsp burghul or ready-prepared couscous; juice of 2 lemons; 55 g (2 oz) each of mint, parsley and coriander leaves, finely chopped, plus more whole leaves to garnish; 2 tomatoes, seeds and pulp discarded and flesh finely diced; 3 tbsp olive oil; salt; red schoog; 3 spring onions, finely chopped

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Ingredients

about 2–3 tbsp burghul or ready-prepared couscous
juice of 2 lemons
55

Asia
Side dish
Vegan
Mediterranean

Method

To make the tabbouleh, make up the burghul or couscous by soaking it in the lemon juice. When just tender, mix in all the rest of the ingredients with salt to taste. Garnish with a few whole mint, parsley and coriander leaves.

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Tabbouleh

Ingredients

Method

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