Tabbouleh Salad
1 hour 5 minutes
You can increase the health benefits of this colourful, flavoursome Lebanese salad by using twice the amount of parsley in place of the lettuce strips.
Lynn Lewis
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Ingredients
Serves: 4
- 1 cup instant burghul or couscous
- 2 medium tomatoes, finely diced
- 3 Lebanese cucumbers, finely diced
- 4 spring onions, sliced
- 2 cups finely chopped fresh flat–leaf parsley
- 1 1/2 cups finely chopped fresh mint
- 4 tablespoons olive oil
- 6 tablespoons lemon juice
- salt and freshly ground black pepper
- cos lettuce leaves, for serving
- 1 heart cos lettuce, cut into strips
- mint and coriander sprigs, for garnish
- 1 large tomato, cut into wedges, for garnish
Directions
Preparation:45min ›
Cook:20min ›
Ready in:1hour5min
- Place burghul in a pan with 2 cups water. Bring to a boil. Remove from heat; leave 20 minutes to absorb liquid. Fluff with a fork.
- Combine burghul, tomatoes, cucumbers, spring onions, parsley and mint in a bowl. Whisk oil and 4 tablespoons lemon juice; add salt and pepper to taste. Pour over salad and toss to combine; leave 30 minutes.
- Arrange lettuce leaves on a large platter. Season tabbouleh to taste with salt and remaining 2 tablespoons lemon juice; fold in lettuce strips. Arrange on lettuce leaves. Garnish with herb sprigs and tomato wedges.
health guide
This is a nutritious salad, containing plenty of fibre. Consumed in portions of at least 30g, fresh parsley contains useful amounts of vitamin C, iron and calcium.
cook's tip
Instant or quick–cooking couscous will give a quicker result. It needs about 10 minutes standing time after boiling.
