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–+ servings
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Hearty Tabbouleh (with Giant Couscous)

Prep Time25 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Salad
Cuisine: Middle-Eastern
Servings: 6
Author: Mersedeh Prewer

Ingredients

  • 150 g giant couscous (also known as Israeli or pearl couscous)
  • 5 spring onions
  • 200 g cherry tomatoes
  • 1 medium cucumber
  • 40 g fresh parsley
  • 40 g fresh coriander
  • 1 medium pomegranate
  • 1 tsp sumac
  • 1 tsp dried mint
  • 1 lemon
  • Olive oil
  • Salt and pepper (to taste)

Instructions

  • Cook the Giant Couscous:
    Place a medium saucepan over high heat, add 1 tablespoon olive oil and toast giant couscous for a few minutes. Pour water over to cover with 2 inches clear and bring to a boil. Cook couscous until soft circa 10 mins. Drain and leave to one side to cool down and until ready to use.
  • Prepare the other Salad Ingredients:
    Finely dice cucumber and cherry tomatoes. Finely slice spring onions. Finely chop fresh coriander and parsley. Remove arils from pomegranate. Add all ingredients plus couscous to a serving bowl.
  • Dress and Serve the Hearty Tabbouleh:
    Add dried mint, sumac, salt and pepper to the salad. Drizzle generously with olive oil and add juice from 1 lemon. Toss, taste and adjust seasoning or dressing to taste. Serve the salad.