Tabbouleh
- Preparation Time: 15 mins
- Serves: 4-6
- Cooking Time: 15 mins
- Ready Time: 30 mins
- Cooking Method: Searing
- Difficulty: easy
375gm couscous, Israeli couscous or bulghar wheat
1 tsp Sea Salt
1 tsp Black pepper
1/4 cup extra-virgin olive oil
1 tsp mustard
1/2 tsp honey or maple syrup
2 tsp lemon zest
3 Tbsp lemon juice
1 small cucumber, diced
1 tomato, diced
1/2 cup coarsely chopped fresh herbs ( parsley, rosemary coriander, basil, dill, or mint)
1/4 cup chopped walnuts, toasted
1/4 cup pomegranate arils
Cook the couscous, or bulghar wheat according to the packet instructions.
Set aside to cool in a bowl 10 mins.
At the same time, in a frypan on low-medium heat, toast the chopped walnuts.
Set aside to cool 10 mins.
In another bowl, assemble the rest of the ingredients, except the pomegranate arils.
Add the cooled couscous, and walnuts, and lightly toss.
Add the pomegranate arils to garnish.
Serve with a Mint or Pomegranate Balsamic Splash.
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Peplers Pomegranate Balsamic Splash
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