Tabouli & Chickpea Couscous Salad
"This recipe is from Sydney Markets, I love Chickpeas & couscous so this is on the menu for lunch soon. I'm not too keen on mint so I think I'll leave it out but use whatever suits you."
photo by JustJanS
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 cups couscous
- 1 1⁄2 cups boiling water
- 1⁄3 cup extra virgin olive oil
- 1 tablespoon ground cumin
- 300 g chickpeas, rinsed & drained
- 3 cups flat leaf parsley, chopped
- 1 cup mint leaf, chopped
- 6 green onions, finely chopped
- 3 tomatoes, deseed & chopped
- 2 lemons, juiced
- salt & pepper
directions
- Place couscous in a large heat-proof bowl an pour over boiling water, stir to combine. Cover & set aside for 3 mins or until water is absorbed, fluff with a fork.
- Heat 1 tblsp oil in a pan, add cumin and chickpeas and cook tossing constantly for 5 mins or until warmed & light golden.
- Add chickpeas, parsley, mint, onions & tomatoes to couscous & toss gently to combine.
- Combine remaining oil, lemon juice & salt & pepper in a jar & shake to combine well.
- Pour dressing over salad, toss well & serve.
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Reviews
-
I love tabouli, but somehow I buy the bulgar wheat, make it once and waste the rest. We eat a lot of couscous and this tastes so similar to the real thing I can't imagine ever being bothered making it (the real thing) ever again. I made a half recipe, but used all of a 400g can of chickepeas (I love them and think you can never have too many). My uncle was Lebanese and I grew up eating tabouli, this is an excellent version thank you Mandy. -
YUM! What a refreshing lunch. I had a large bunch of parsley but once chopped it only came to about 2 cups (if that) not to worry though it was fab! As always with couscous dishes I prefer to cut back on the olive oil. I think I would have used only a tablespoon or two. Fantastic on its own, a great addition to a wrap (with lamb and yogurt) and would be lovely served alongside BBQ meats. Reviewed for Aussie Ed'n 8 Review my recipe game. -
By far the most delicious tabouli I've had... Very fresh and zesty, the cumin adds depth. I added a little extra cumin and a pinch or allspice at the end... I think it added the balance I was looking for. A must try! :)
RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
