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Tabbouleh
Preparation info
- Serves
6–8
- Difficulty
Easy
Appears in
By Adrian Daniel and Michael Daniel
Published 2004
Ingredients
- about
2–3 tbsp - juice of
2 55
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.