Tabbouleh

Tabbouleh

60g wholemeal cous cous 

1-2 medium tomatoes
2 spring onions
2-3" chunk cucumber
1/2 red/yellow/orange pepper
juice & zest of 1/2 a lemon
1-2 cloves garlic, crushed
fresh parsley
salt
black pepper


Mix dry couscous with lemon zest, salt, pepper, parsley and garlic.  Add the lemon juice and 60ml boiling water, stir and cover. When the water is absorbed, fluff the grains with a fork;

Chop the veg as finely as you like, and stir into the couscous. Add more seasoning to taste if desired.
 
Makes a great tasty lunch, quick and easy to prepare the night before too!

Tabbouleh

Serves 1

4pp per person/0pp on F&H

40g Dry Quinoa (3)

1/2 Red Onion (0)

1/4 Cucumber (0)

2 Tomatoes (0)

1/2 tsp Olive Oil (1)

2 tsp Lemon Juice (0)

1/2 tsp Season All (0)

1 tsp Fresh Mint, chopped (0)

Cook the quinoa according to packet instructions.

Once cooked, place in a bowl to cool down.

Add the finely diced onion, diced cucumber, finely chopped mint and diced tomatoes.

Stir well and then add the season all, lemon juice and oil and stir again.

I served with flakes of salmon fillet and 1 tbsp of sweet chilli sauce for 1pp on F&H – delicious.