Tabbouleh with fish in lemon dressing

    3 hours 5 minutes

    You may substitute drained and flaked tuna canned in water for the fish fillets.

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    Serves: 4 

    • 1 cup burghul
    • 300g white fish fillets
    • 1 small lemon, thinly sliced
    • 2 sprigs parsley
    • 5 black peppercorns
    • 1 medium cucumber, seeds removed, diced
    • 4 spring onions, thinly sliced
    • 250g cherry tomatoes, halved
    • 2 tablespoons chopped fresh coriander
    • 2 tablespoons chopped fresh mint
    • 2 tablespoons chopped fresh parsley mint sprigs, for garnish
    • lemon dressing
    • 2 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 2 tablespoons lemon juice
    • 1 tablespoon grated lemon peel
    • 1 teaspoon Dijon mustard
    • 1 clove garlic, crushed
    • salt and freshly ground black pepper

    Preparation:1hour  ›  Cook:2hours5min  ›  Ready in:3hours5min 

    1. Place burghul in a large heatproof bowl and add 2 cups boiling water. Let stand 45 minutes, or until grains are tender and water has been absorbed.
    2. Meanwhile, place fish fillets in a large pan, add lemon slices, parsley sprigs and peppercorns and cold water to cover. Bring to a boil. Reduce heat and simmer, covered, 5 minutes, or until fish is opaque and flakes easily.
    3. Remove fish from liquid and set aside to cool. Use a fork to separate fish into large flakes.
    4. Place burghul in a serving bowl and add cucumber, spring onions, tomatoes and chopped herbs. Gently mix in fish, taking care not to break it up.
    5. To make lemon dressing, whisk all ingredients in a bowl. Pour dressing over salad and mix gently to combine.
    6. Chill salad, covered, 1 to 2 hours to allow flavours to develop. Check seasoning before serving and garnish with mint sprigs.

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