Man cannot live on cake alone. I’ve tried. To keep things fresh and light for the summer, I’ve been mixing up the evening meals to include things that make use of the herbs in my garden. Mint, lavender, parsley, sage, thyme, Greek oregano and lemon thyme are all bursting into life right now, so it would be silly not to take advantage.
The recipe I’m sharing with you today is a far cry from the chocolate craziness that I’ve thrown your way before. It’s really delicious, a doddle to prepare and it goes well with so many things that you’ll easily be able to make it a part of at least one meal. All you need are some fresh herbs and a few minutes to make this classic crowd pleaser!
4 tblspoons fresh mint (finely chopped)
1 bunch fresh parsley (finely chopped)
100g cous cous
half a cucumber (chopped)
1 onion (finely chopped)
4 ripe tomatoes (chopped)
juice of half a lemon
4 tblspoons extra virgin olive oil
I used cous cous to make my tabouleh which is a deal-breaker for many people. Bulgur wheat is used in a traditional tabouleh. Cous cous was all that I had to hand on the day that I made this and I’ve no regrets. I also added a little more olive oil than stated in my recipe, but it’s really up to you to season this beautiful salad how you like it.
I cooked the cous cous for a few minutes in boiling water until soft and set it aside to cool. I then lined a bowl with mixed leaves. In another bowl I added the cous cous and the rest of the ingredients. I gave them a good mix and kept tasting as I seasoned everything. A little more lemon juice here, a bit of oil there…it was fun getting a nice balance.
Once everything was nicely combined, I tipped the tabouleh carefully into the bowl lined with salad leaves.
You can serve the tabouleh immediately or cover it and leave it in the fridge for an hour or so like I did. The flavours were wonderful. This is a seriously uplifting dish and one that benefits from the use of ultra fresh ingredients. I can’t wait to serve this with some grilled lamb and lots of pita.