Tabbouleh, a Fresh Taste of Lebanon

Method

1. 1

   Prepare the tomato water Blend ripe tomatoes until smooth, then strain through a fine sieve. Press gently to extract the clear tomato liquid while keeping the pulp aside for another use.

2. 2

   Cook the couscous with tomato and lemon Place the tomato water, lemon juice, olive oil and a pinch of salt in a saucepan. Bring gently to a simmer. Pour over the couscous, cover and leave for 5–7 minutes, or until the liquid has been absorbed.

3. 3

   Fluff and cool the couscous Fluff the couscous with a fork and spread it onto a tray or large plate to cool. Once cool, separate the grains with your fingers or a fork.

4. 4

   Prepare the herbs and vegetables Finely chop the parsley, mint, coriander and dill. Slice the spring onions and finely dice the tomatoes and cucumber. Add the garlic and sliced olives.

5. 5

   Build the tabbouleh Combine the cooled couscous with the herbs, vegetables, olives and pickled red onion. Add the olive oil and lemon juice, then gently mix without crushing the tomatoes or herbs.

6. 6

   Balance the seasoning Season with salt and freshly ground black pepper. Add more lemon juice or olive oil if needed. The tabbouleh should be bright, fresh and herb-forward. Add the optional elements For extra freshness and texture, fold through thinly sliced fennel or additional cucumber just before serving.

7. 7

   Serve Let the tabbouleh rest for 10–15 minutes before serving so the flavours come together. Serve chilled or just below room temperature, alongside warm pita, hummus, kefta or grilled meats.