this tabbouleh was one of our christmas dishes. it’s not exactly rocket science. or very special, for that matter. but the lemony herbed goodness of it… i love it. for me it’s something that’s simply good. period. besides, it was just the perfect addition to our ottolenghi christmas menu. a tabbouleh should never be missing on a lavish, mezze-style, eastern-inspired dinner table.
1 cup couscous (i usually take the coarser one, boulghur, but normal couscous is just fine)
2 cups parsley, finely chopped
1 handful mint leaves, finely chopped
1 tomato, concassé (i.e. peeled, deseeded and chopped)
1 handful pomegranate seeds
1 lemon, juice
3 tbsp olive oil
1 tsp maldon sea salt
cook the couscous according to directions (i.e. cook it in the double amount of water, lightly salt it, bring it to a boil and then let steep). add the parsley, mint, pomegranate, tomato, lemon juice and olive oil. season with salt. tabbouleh is best prepared a few hours in advance, as the flavors need time to develop. or make one day ahead.