Description
This is a spicy variation on the classic tabbouleh salad, which is traditionally made with bulgar wheat, not couscous.
3 tablespoons olive oil
5 spring onions, chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 1/2 cups vegetable stock
1 cup couscous
2 tomatoes, peeled and chopped
4 tablespoons chopped fresh parsley
4 tablespoons chopped fresh mint
1 fresh green chilli, seeded and finely chopped
2 tablespoons lemon juice
salt and freshly ground black pepper
toasted pine nuts and grated lemon rind, to garnish
crisp lettuce leaves, to serve
1. Heat the oil in a saucepan. Add the spring onions and garlic. Stir in the cumin and cook for 1 minute. Add the stock and bring to the boil.
2. Remove the pan from the heat, stir in the couscous, cover the pan and leave it to stand for 10 minutes, until the couscous has swelled and all the liquid has been absorbed. If using instant couscous, follow the instructions on the packet.
3. Tip the couscous into a bowl. Stir in the tomatoes, parsley, mint, chilli and lemon juice, with salt and pepper to taste. If possible, leave to stand for up to an hour to allow the flavours to develop fully.
4. To serve, line the bowl with crisp lettuce leaves and spoon the couscous salad into the center. Scatter over the toasted pine nuts and grated lemon rind, to garnish.
Serve as a stand alone meal or as a side salad.
