Tabbouleh Recipe

Tabbouleh

Recipe by Jackie Cameron

Every restaurant I visited in Dubai included hummus (chickpea paste), baba ghanoush (a Middle Eastern puree of eggplant), tzatziki (Greek dip of cucumber and yoghurt), tabbouleh (Lebanese salad of bulgur wheat and vegetables) and fattoush (Levantine salad with toasted pita bread) on the menu. All were served with pita bread and accompanied main courses of chicken, lamb and or fish. Dried limes and spices were the norm as were goat’s cheese, eggs, olives, honey, fruit, almonds and dates. A favourite of mine, the most popular dessert in the UAE, was UmAli which means “queen of puddings”. Scrumptious!

Yields : one bowl size

Ingredients :

½ cup uncooked Cous Cous

150 g chopped Cucumber

150 g chopped Tomato (only the skins no seeds to be used)

150 g chopped Red Onion

¼ cup freshly squeezed Lemon Juice

¼ cup Olive Oil

25g finely chopped Mint

1 t finely chopped Garlic

Salt and Pepper

Method :

1) Cook the cous cous as per packet directions and set aside

2) Add all the other ingredients to this and serve as a salad

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron 
Head Chef 
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713