Tabouli Salad
12 Ingredients
- 150grams kalamata olives (to serve)
- 1 Lebanese cucumber, halved lengthways, seeds removed
- 1 bunch mint, leaves removed
- 1 bunch continental parsley, sprigs removed
- 3 spring onions
- 3 roma tomatoes, halved lengthways, seeds removed
- 2 Lebanese bread rounds (to serve)
- 1/4 cup extra virgin olive oil
- 1 lemon, rind finely grated (plus 1/4 cup juice)
- 1 pinch pepper (for seasoning)
- 1 cup organic quinoa
- 1 pinch pink salt ground (to taste)
Nutrition per serving
2010kJ / 480Cal
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Fresh, zesty and herby, this tabouli salad is delicious on its own with a mezze platter but is also fantastic served as a side with lamb or fish dishes.
Burghul can be replaced with quinoa. The salad will keep for up to three days if stored in an airtight container in the refrigerator.
Method
Step 1 of 4
Step 2 of 4
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Step 4 of 4
Categories
- Pescatarian
- Low saturated fat
- Seafood free
- Tree nut free
- Egg free
- Low sugar
- Tabouli
- Salads
- Halal
- High protein
- High fibre
- Christmas
- Soy free
- Vegetarian
- Vegan
- Tomato
- Middle Eastern
- Dairy free
- Peanut free
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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