LEMON & PARSLEY TABBOULEH

Lemon & parsley tabbouleh image

Tabbouleh is a classic Lebanese bulghar wheat salad - with this recipe adding couscous to the mix

Provided by Good Food team

Time 16m

Number Of Ingredients 14

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Ingredients

175g bulghar wheat or couscous
1 vegetable stock cube, crumbled
1 garlic clove , crushed
juice 1 lemon
1 tbsp extra-virgin olive oil
1 tomato , finely chopped
50g whole blanched almonds , finely chopped
large bunch (80g pack) flat-leaf parsley , very roughly chopped
200g crumbled goat's cheese
large pinch chilli flakes
black pepper , to serve
1 tbsp oil
250g pack halloumi cheese
2 small preserved lemons

Steps:

Place the bulghar wheat or couscous in a heatproof bowl with the crumbled stock cube and garlic, pour over boiling water to cover, then set aside for 30 mins for bulghar or 10 mins for couscous.
If you've used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients. Serve, chill until needed, or see suggestions, right.
To make with goat's cheese, mix the crumbled goat's cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve.
To make with grilled halloumi, heat 1 tbsp oil in a non-stick pan. Thickly slice the halloumi cheese and fry on a high heat for 2-3 mins on each side, or until softened and golden. Finely chop the small preserved lemons into the salad. Divide between bowls. Top with the cheese slices and serve.

Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.21 milligram of sodium