Tabbouleh salad is an archetypal salad dish from Lebanon. It doesn’t really need the hallouni cheese but it makes a meal all of itself. Tabbouleh is excellent for stuffing pittas and wraps, and will take on a large number of flavours too.
It is made mostly of parsley, so you can make this salad very cheaply if you grow lots in the garden. It will last a good five days covered in the fridge.If you buy a Lebanese take away, which are very popular these days, you will pay rather a lot for a tabbouleh.
2 tbsp fresh parsley
2 tea spoons fresh mint
Juice of 1 lemon
2 tbsp olive oil
100g cubed halloumi cheese
Salt and pepper to taste
1. Chop the herbs and mix in a serving bowl with the cous cous.
2. Combine the lemon juice and oil in a jug.
3. Stir the lemon juice mixture into the cous cous.
4. Add the cheese and mix well.
5. Season to taste.