Monday, December 16, 2013

Tabbouleh Salad

Here is another fresh summer salad recipe, I was inspired to make this salad by the bountiful mint and parsley growing in my garden.. Both of these herbs have wonderful healing properties - mint helps to relieve indigestion and gives a glowing complexion, while parsley is extremely rich in chlorophyl making it a blood purifying superfood!

        Tabbouleh can be served as a side to meat or fish, or use it in home made kebabs for that really authentic flavour!

6 side serves

1 cup couscous or bulgar wheat, cook according to packet instructions (I use vegetable stock in place of water to cook the couscous as this adds more flavour)
2 medium tomatoes, washed and cubed
4 spring onions, washed and chopped
1/2 cup fresh mint, washed and chopped
1/2 cup fresh Italian parsley, washed and chopped
1/4 cup of extra virgin olive oil
1/4 cup lemon juice
freshly ground black pepper, to taste
garlic salt, to taste

Place the cooked couscous or bulgar into a medium bowl along with all of the other ingredients. Gently fold until the dressing has coated the other ingredients. Best served the same day.

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