Couscous, mint & tomato tabbouleh salad

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Serves: 6 large serves

Category: Salads

Ingredients – couscous

  • 1 cup couscous
  • 2 cups boiling water
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • Olive oil for drizzling
  • 1 cucumber, cut into 2 cm cubes
  • 20 cherry tomatoes, halved
  • 10 black olives, sliced
  • 1 small handful parsley, chopped
  • 1 small handful mint, chopped

Ingredients – dressing

  • 1 glove garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • Pinch salt and pepper

Method

  1. Place couscous, boiling water, turmeric and salt into a large bowl, cover and stand for 5 minutes
  2. Once couscous has cooled, fluff with a fork and add remaining ingredients
  3. Whisk all dressing ingredients together in a small bowl
  4. Just before serving add dressing and mix gently to combine.

Tip: couscous salad is perfect to serve with Lamb koftas with yoghurt dressing on Indian flatbread as pictured.

See the recipes on the WASCA

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