Nadiya's Party Feasts: Pomegranate and Parsley Tabbouleh
Seriously, what can't you pair this versatile side salad with?
"I’ve only recently really started enjoying Lebanese cuisine. It is so rich in colour and flavour and truly gets my taste buds ticking. I went to a ‘Lebanese’ restaurant a few years ago where everything was served with chips. Don’t get me wrong, I love a chip, but what I wanted was authentic Lebanese food! When I saw chicken tikka masala on the menu I really should have left. From there, my quest for the real stuff began, and led me to this recipe. Tabbouleh is a popular salad of finely chopped herbs, tomatoes and bulgur wheat. My variation combines lots of parsley, raw vegetables, sweet pomegranates and couscous — and not a chip in sight." - Nadiya Hussain
Pomegranate and Parsley Tabbouleh
By Nadiya Hussain
- 250 g couscous
- 1 tbsp butter
- 1 clove of garlic, crushed
- 2 tomatoes, deseeded and chopped
- 1 carrot, grated
- ½ a yellow pepper, finely diced
- 2 spring onions, finely sliced
- 80 g pomegranate seeds
- 6 tbsp olive oil
- 1 lemon, juice and zest
- 50 g fresh flat-leaf parsley, finely chopped
- A pinch of salt
Put the couscous into a bowl, along with the butter and enough boiling water to cover the couscous by about 1 cm (about 300 mL). Cover with clingfilm and set aside while you prepare the rest of the ingredients.
Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands — it gets all the juices released ready for when the couscous is added, so it can absorb them all.
Uncover the couscous and fluff it up, using a fork. Add to the parsley mix and stir through.
Yield: Makes 4 servings
This recipe originally appeared on Nadiya's Party Feasts. Stream it now on CBC Gem. Photography by Danny Rohrer, Hungry Gap Productions. Copyright © 2014.