Light, zesty, and aromatic. Tabbouleh is a bright, refreshing Middle Eastern salad that celebrates fresh herbs and citrusy flavor.

Finely chopped parsley, mint and spring onion form the base, tossed with pomegranate arils, and a touch of couscous (or bulgur). Everything is dressed simply with olive oil, fresh lemon juice, salt, and sometimes freshly squeezed orange juice and garlic as well.

I served it with Mustard-Honey Chicken. You can find the recipe here.

Tabouleh Salad

A refreshing and zesty salad, generously using herbs, pomegranate, spring onion and couscous.

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Prep Time 15 minutes mins

Servings: 4

Course: Appetizer, Salad, Side Dish

Cuisine: Middle Eastern

Ingredients Method

Ingredients

  

For the salad

• 150g bunch fresh parsley
• 50g fresh mint
• 100g (about 4 stalks) spring onion
• 100g pomegranate arils (from ½ pomegranate)
• 100g (½ cup) cooked couscous or bulgur

For the dressing

• juice from ½ lemon
• juice from ½ orange
• 2 Tbsp olive oil
• 1 clove garlic (very finely chopped or grated)
• ¼ tsp salt
• ¼ tsp pepper

Method

 

1. Throughly wash and tap dry the herbs and vegetables. Remove the hard stems of the pasley and separate the mint leaves from the stems. Chop them very finely. Chop the spring onion finely as well.
2. Add the ingredients for the salad into a salad bowl.
3. Add all the dressing ingredients into a small glass jar and shake well to combine.
4. Pour the dressing over the salad and mix until everything is well combined. Serve fresh.