I absolutely love tabbouleh salad and enjoy any variation of it. The combination of tart and savoury flavours make my taste buds extremely happy!
Tabbouleh is a vegetarian levantine salad that is traditionally made with parsley, mint, onion, bulgur, tomatoes and seasoned with olive oil, lemon juice and spices. Today I am sharing my spin on this salad, which contains many components of the traditional greek salad including feta cheese and black olives. I hope you enjoy it as much as I do. There is also an extra protein and fibre source, read on to find out what that is.
This salad stores well for up to 5 days in the fridge, making it a great 'make ahead' salad for work and school lunches. Its use of fresh herbs and veggies also make it the perfect spring dish.
Makes 6 (or more) servings
3 cups parsley, minced
1 cup mint, minced
2 cups cherry tomatoes, chopped
2 cups lentils, rinsed and drained
¾ cup feta cheese, crumbled
1 cup black olives
1 cup couscous, cooked
¾ cup red onion, minced (optional)
¼ cup lemon juice
¼ cup extra virgin olive oil
1 cup warm water
Salt and black pepper to taste
2 tsp. garlic powder
Pinch of cayenne pepper (optional)
Cook couscous according to package directions and set aside
Combine couscous, lentils, parsley, mint, tomato, black olives, onion, and feta cheese. Mix together well.
In a separate bowl mix spices, lemon juice, olive oil, and warm water. Taste and adjust seasoning to your liking.
Pour over salad mixture and mix together well.
Let salad sit in fridge for 1-2 hours before eating to allow flavours to develop.
Nutrition per serving:
*based on 6 servings
16 g total fat
5 g saturated fat
11 g monounsaturated fats
27 g carbs
6 g fibre
12 g protein
Rich in vitamin A, C, and calcium. Also a good source of plant based iron.
I hope you all have a lovely Sunday. Let me know what recipes you will be testing today.
Cheers to happy and healthy eating! :)
Until next time,
Eat Right Feel Right - Angela XO