Saturday, 26 January 2013


I combined a couple of tabbouleh recipes to generate this delicious accompaniment to some freshly-grilled lamb chops from the butcher's. It's really important to have some good fresh herbs to hand; you can't substitute or reduce them without reducing this from tabbouleh to a mere cous-cous-with-bits-in. On the other hand - you can totally substitute cous-cous, if you don't have time to cook bulghur wheat or just don't fancy the flavour.


  • 75g cous-cous
  • a slice of butter
  • 1/2 tsp vegetable stock powder
  • two ripe red tomatoes
  • a couple of hot radishes
  • a spring onion
  • a good handful of flat-leaf parsley
  • a good handful of fresh mint leaves
  • juice of half a lemon
  • olive oil

Pour boiling water over the cous-cous in a 2:1 water:cous-cous ratio and stir through the butter and stock powder; microwave for a minute or two then leave to stand to cook through. Cool if you have time. Dice the tomato and radishes; finely chop the spring onion and herbs. Combine the cooked cous-cous, herbs, tomatoes, radishes and lemon juice, then drizzle with olive oil just before serving.

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