Ideal for summer, this is a lovely, light vegetarian main course.
Disclaimer: You must always consult your doctor or clinical herbalist before you try any new herbal remedy. There is a possibility of an unintended reaction/consequence/side effect. I am not a practising clinical herbalist and the following is based on my research and experience. If you are foraging in the wild, please be 100% sure of the identification of the plant.
What is Tabbouleh?
Tabbouleh is a Levantine salad made of finely chopped parsley, tomatoes, mint, onion, and bulgur wheat and is seasoned with olive oil, lemon juice, salt and sweet pepper. Some replace bulgur with semolina.
Benefits of Tabbouleh
Tabbouleh has no cholesterol, is low in fat, and is high in fiber, vitamins, and much more. You can make this vegan dish gluten-free by replacing bulgur wheat with quinoa.
Ingredients
100g couscous:
3 large, juicy tomatoes, roughly chopped
½ cucumber, peeled and diced
50g flat-leaf parsley, chopped
25g fresh mint, chopped
2 tbsp chives, chopped
1 small red onion, finely chopped
50g raisins
Juice of ½-1 lemon
Hot sauce
Salt and black pepper
Instructions:
1 Add tomatoes, cucumber, parsley, mint, chives, red onion, raisins, and lemon juice to the couscous. Mix well. Season with salt, pepper and some hot sauce.
2 Cover, and leave in the refrigerator for 4-8 hours, or overnight.
3. Allow it to come to room temperature before serving.
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