Tabbouleh from How to Eat: The Pleasures and Principles of Good Food (page 260) by Nigella Lawson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on April 12, 2020

    A nice, simple tabbouleh recipe. I used finegrained couscous and cooked it according to packet instructions (basically just 5 minutes soaking in just-boiled water). Ended up having to make this dish in a hurry so didn't bother skinning and deseeding the tomatoes, it was fine. The herby, lemony flavours were lovely. Would make again. Oh, and I used a large shallot instead of spring onions/red onion.

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