Can you really beat a classic tabbouleh? Bursting with freshness and flavour, it’s a perfect dish to have all year round.
200g of cous cous (or quinoa), cooked and cooled
A handful of fresh parsley, flat or curly leaf, finely shredded
The juice of 2 lemons
A good drizzle of olive oil
1/2 a teaspoon of cracked black pepper
1/2 tsp of garlic powder
A scattering of sumac
1 tsp of traditional sea salt
1/2 a cucumber, finely diced and chilled
2 large tomatoes, finely diced and chilled
2 spring onions, finely sliced
A scattering of chilli flakes (optional)
- In a large mixing bowl mix all the ingredients together and toss gently, being mindful to not bruise the cous cous too much,
- Taste for seasoning and arrange on a large serving platter and scatter extra sumac, chilli flakes and additional garnishes like fresh mint, lemon slices and edible flowers. Enjoy!