Your six ingredients are:
Couscous | Cucumber | Lemon | Pomegranate Seeds | Mint | Coriander (cilantro)
Let’s start with the obvious: what is tabbouleh? Tabbouleh is a Levantine salad, which means it’s commonly eaten in countries such as Cyprus, Israel and Turkey. It usually has bulgur wheat as a base, but couscous is a simpler way of making it – and an ingredient that more people have at home. It’s a light, fresh salad, which combines herbs (mint, parsley, coriander) with salad vegetables such as tomatoes, cucumber and onions.
My Tabbouleh with Pomegranate was designed to accompany the tangy flavours of my Middle-Eastern Chicken and Vegetable Za’atar Kebabs and so I decided to bring in the Persian element of pomegranates as I thought the sweetness would merge beautifully with the spice. I was right!
Again, this is another recipe where you can add any salad veg that you have lying around in the bottom of your fridge (I know it’s in there!). In fact, I had a hard time restricting myself to just six ingredients for this one as so many different combinations would have worked. If you have the luxury of fresh herbs, then go ahead and add parsley, mint and coriander for a taste explosion. If not, coriander (cilantro) works here just fine on its own.
Tabbouleh Salad With Pomegranate, Lemon and Herbs
- July 6, 2018
- 6 people Servings
- 15 min
- Print this
- 200g instant couscous, not raw
- 1 large cucumber
- 1 large lemon
- A handful of fresh mint
- A handful of fresh coriander
- 100g pomegranate seeds, defrosted from a packet
- Step 1
- Boil the kettle. Put the couscous into a mixing bowl and pour over the just-boiled water until it is just covered. Put cling film over the bowl and leave to absorb the water while you compile the rest of the ingredients.
- Step 2
- Slice the cucumber down its length, then again so it’s in four long strips. Then chop each strip into 1-cm chunks. Zest or grate the rind of the lemon and then juice it into a small bowl. Pull the leaves off the herbs, then wash and roughly chop them.
- Step 3
- After 10 minutes, the couscous should have absorbed all the water and grown in size. Use a fork to fluff it up.
- Step 4
- Decant the couscous into your serving bowl and mix in the cucumber, lemon rind and juice, herbs and pomegranate seeds. Drizzle with a little oil (olive, ideally) and serve warm or cold.
Scared you might miss something?
I’m linking this recipe up with #cookblogshare