This fresh and colouful dish is a fantastic take on the classic Tabbouleh, a traditional dish from Middle Eastern and Mediterranean cuisine. The herby lemony mixture makes it a great accompaniment to any fish recipe, but it holds its own as a wonderful light lunch or snack.
(recipe and image produced by the ‘Welcome to Palestine’ team)
Serves 4 – Time 20 minutes
1 Large Cup of Couscous
1 Vegetable Stock Cube
1 Whole Cucumber
5 Medium Sized Tomatoes
1 Whole Lemon
15 Quality Black or Green Olives
1 Large Handful of Parsley
1 Small Handful of Fresh Mint
2 Tbsp Good Quality Olive Oil
1 Mild Chilli (optional)
Pour the couscous into a large ceramic bowl and crumble in the stock cube along with twice the amount of boiling water to couscous. Mix well and cover with a tea towel. Leave for 10 minutes until the couscous is light and fluffy and all the excess moisture is gone.
Whilst the couscous is expanding, deseed the tomatoes and cucumber to avoid a soggy mixture and dice into 1cm by 1cm cubes. Roughly chop the olives, parsley, mint and feta. Finely chop the chilli.
When the couscous is fully expanded, combine all of the ingredients in a large serving bowl or dish and add the olive oil and lemon juice. Season with freshly ground black pepper and a sprinkling of salt and. Mix well so that all the flavours can mingle.
TIP: This recipe works just as well with other bases such as bulgur or quinoa.