The perfect solution for when you want an effortlessly tasty meal, full of robust flavours and a hint of the exotic: Tabbouleh. But this is (to borrow Jeremy Mansfield's phrase) a zhooszhed up rendition of the classic. And I must say I quite like this version. Feel free to add some black olives as well - they would complement the flavours beautifully.
I'm submitting this to Regional Recipes (February's theme is the Middle East), newly hosted by Joanne of Eats Well With Others (one of my favourite bloggers - go and visit if you haven't been yet!) and originally created by Darlene from Blazing Hot Wok. Watch this space for more Middle-Eastern treats for the month of February - this is one cuisine I cannot get enough of!
Zhooszhed up TabboulehAdapted from Taste Magazine
Serves 4 (as main dish)
Would also be delicious as a side-dish (serving 6 - 8)
1 cup couscoussalt & pepper, to taste2 tbsp olive oil4 tbsp lemon juice1/2 cup cooked chickpeas2 plums, sliced2/3 cucumber, pips scooped out & sliced2 small spring onions, finely chopped100g feta cheese1/4 cup fresh mint, torn1/4 cup fresh coriander, torn
1. Soak couscous in 2 cups of water for about 6 - 8 minutes until all the water has been absorbed. Fluff up with a fork, dressing with 1 tbsp of lemon juice and 1 tbsp of olive oil. Season to taste with salt, being careful not to over salt.2. Add chickpeas, plums, cucumber and spring onions to the couscous, stirring gently to combine.3. Crumble the feta cheese over, and add the herbs to the mix. Toss again, to ensure even distribution.4. Drizzle with the remaining olive oil and lemon juice and add salt & pepper to taste.5. Serve at room temperature, or cover and refrigerate to serve cold.
Nutritional info (per main dish serving): Calories 373.0, Total fat 13.1 g, Saturated fat 4.8 g, Polyunsaturated fat 1.1 g, Monounsaturated fat 6.4 g, Cholesterol 22.3 mg, Sodium 466.8 mg, Potassium 338.8 mg, Total carbohydrate 52.0 g, Dietary fiber 5.5 g, Sugars 3.8 g, Protein 12.2 g
Good source of: Selenium 59.6 %, Manganese 26.8 %, Vitamin C 26.3 %, Vitamin B6 24.8 %, Folate 19.6 %