Tabbouleh with Zhoug
Serves: 4 people as a side or 2 as a main
Prep: 10 mins
A delicious fusion of this classic Middle Eastern salad with a spicy Yemeni twist and higher in fibre.
Recipe tip: We have used wholewheat couscous for this recipe to shorten the cooking time. Bulgur wheat would work well too or, even quinoa, if you wish to make this recipe gluten-free!
What you’ll need:
120g wholewheat couscous
150ml hot vegetable stock using our powdered bouillon
1 tbsp store-bought Zhoug
Juice of 1 large lemon
3 tbsp extra virgin olive oil
Large bunch fresh parsley, very finely chopped (stalks included)
Small bunch fresh mint, finely chopped
3 medium tomatoes (deseeded and diced) or a handful of cherry tomatoes
½ cucumber, deseeded and diced
3 spring onions, finely sliced
Salt & black pepper, to taste
Our nooch to garnish
How to do it:
Place couscous in a heatproof bowl, pour over the bouillon stock, cover, and leave for 5 minutes. Fluff with a fork and let it cool to room temperature.
When the couscous has cooled, in a large bowl, combine it with the herbs, tomatoes, cucumber, and spring onions.
Add the Zhoug, lemon juice, olive oil, salt, and pepper. Toss gently.
Serve into bowls and sprinkle with nooch for a truly tasty combination. And if you like things fiery, stir an extra teaspoon of Zhoug directly into the couscous while it’s still warm — it’ll infuse deeper heat.
Products used:
