Couscous tabbouleh (V)

This recipe requires preparation in advance!

A spicy variation of the traditional Lebanese tabbouleh, which is traditionally made with bulghur wheat

Couscous tabbouleh (V)

Servings:	4
Calories per serving:	163
Ready in:	18 minutes Not incl overnight marinade
Prep. time:	10 minutes
Cook time:	8 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	25th October 2012

Best recipe review A good hearty meal 4/5 It was nice with some extra olives Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 tablespoons olive oil
• 6 spring onions, finely sliced
• 4 cloves garlic, crushed
• 350 ml hot vegetable stock
• 180 g couscous
• 3 tomatoes, peeled and chopped
• 4 tablespoons each of finely chopped fresh parsley and mint
• 2 green cayenne chillies, finely chopped (remove seeds if you wish)
• 50 ml freshly squeezed orange juice
• Salt and pepper, to taste
• Crisp lettuce leaves, eg Cos, Romaine, Webb's Wonder or Iceburg
• Pine nuts, to garnish
• A few pine nuts, toasted
• A little lemon rind, grated

Method

1. Heat the oil in a pan and add the spring onions and garlic.
2. Fry until soft and golden.
3. Remove from heat, add the stock and couscous.
4. Cover and mix in the tomatoes, parsley, mint, chillies, orange juice and seasoning.
5. Leave to marinate until cool or overnight.
6. Make a bed of lettuce on a plate or in a bowl and put the mixture on the leaves.
7. Sprinkle some pine nuts over the top.

Variations

Try with chopped red peppers and substitute fresh coriander leaves for the parsley.

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