photography by: Louis Hiemstra
A fresh take on a traditional Middle Eastern salad.
Serves: 4
Preparation time: 15-20 minutes
For the tabbouleh:
1 cup whole-wheat or regular couscous
Juice of 2 limes
1 small red onion, diced
Half a cucumber, diced
2 spring onions, sliced
4 Tbsp black olives, halved and seeded
2 Tbsp flat leaf parsley, roughly chopped
2 Tbsp mint, roughly chopped
For the salad:
2 nectarines, cut into wedges
150g (5 oz) reduced feta cheese, sliced or crumbled
Salad leaves, to serve (optional)
Add the couscous to a large glass bowl. Pour boiling water over the couscous until just covered and allow to stand for 10 minutes. Fluff the couscous with a fork.
Add the remaining ingredients except for the nectarines and feta cheese to the couscous and gently stir through to combine.
Chill for 1-2 hours to allow the flavors to develop. Add the nectarines and feta prior to serving (or if chilling over night gently mix through along with the rest of the ingredients).
Season and toss in the salad leaves if using.