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Tabouleh Salad

A refreshing and zesty salad, generously using herbs, pomegranate, spring onion and couscous.
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Prep Time 15 minutes
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.