A family favourite, we often use couscous which is widely available in French supermarkets. Make this salad as far in advance as possible ie first thing in the morning or even the night before to allow all the flavours to develop.
125g couscous or burghul wheat
Juice of 2 lemons
4tbsp olive oil
2 large bunches of parsley
1 large bunch of mint
6 spring onions or 1 small mild onion
the burghul wheat according to instructions (ours is simmer in plenty
of salted water for 10 minutes then drain). If using couscous, place in
a large serving dish with a tight fitting lid and cover with the same
volume of boiling water. Cover and leave to swell for 10 minutes or
Finely chop the remaining ingredients. Add these
to the couscous or the burghul wheat when it has stopped steaming,
together with the lemon juice and olive oil. Mix well, season to taste,
then leave in the fridge if not using for a few hours for the flavours
to develop. Take out of the fridge about 30 minutes before serving.
Taboulleh is great with fish or barbequed meat.
Only 5 hours to go! Tweet Adapted from Delia Smith's Pot Roast of Pheasant with Shallots & Caramelised Onions. I made...
A promoted ad for the BBC Good Food website's recipe for Easy Katsu Curry Chicken has inspired me to make a slow cooker katsu curry. ...
Homemade Damson & Apple Jam on homemade bread Everyone seems to be going on about how many plums they have this year, so I was hopef...