When Sunday night comes around the last thing you want to do is be faced with the thought of cooking a big dinner, because honestly who wants to wash up endless dishes the night before the working week starts again. All you want to do is relax with a glass of red and some easy-watching television. Maybe that’s just me, but I think Sunday night calls for a tasty, easy, crowd pleaser. And tabbouleh is just that. It’s zingy and fresh and the perfect accompaniment to grilled lamb or chicken.
It’s also nice to use pearl couscous in place of traditional burghul (cracked wheat) that is most commonly used in tabbouleh. This variety of grain is larger than regular couscous with a round, plump shape. Because of its slightly bigger size the texture is slightly more chewy and it has a gently, nutty flavour. Like most whole grains Israeli couscous is a little bland on it’s own but its enlivened with zingy citrus and punchy fresh herbs. This salad is so simple that you can whip it up in fifteen minutes, which makes it perfect for those moments when you can’t be bothered to cook but don’t want to scrimp on flavour or resort to the takeaway menu. And it also works a treat for lunch the next day. Win.
Israeli Couscous Tabbouleh
Serves 6 as a side
- 1 cup Israeli couscous (pearl couscous)
- 4 sprigs spring onion, diced
- 1 ½ punnet heirloom cherry tomatoes, finely diced
- 1 ½ bunches flat leaf parsley, chopped
- 1 bunch mint, chopped
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- sea salt
- Cook couscous according to packet directions. Drain and rinse with cold water to avoid the couscous from becoming sticky and overcooking.
- Place couscous in a large bowl and add the spring onion, cherry tomatoes, parsley, mint, lemon juice and olive oil. Season with sea salt and serve.