Tabouleh with mild spices & feta cheese
4 people
20 min
4 people
20 min
Ingredients
For 4 people
- 150g (5.3oz) Ferrero medium couscous
- 10 cherry tomatoes
- 5 strained confit tomato pieces
- ½ a diced cucumber
- 1 chopped sweet onion
- 10 olives (green and/or black)
- salt and pepper
- 200g of cubed feta cheese
- 1 tablespoon of toasted pine nuts
- 3 tablespoons of olive oil
- 3 tablespoons of lemon juice
- 1 teaspoon of runny honey (or maple syrup or agave nectar)
- 2 heaped tablespoons of chopped fresh mint
- 1 small garlic clove
- chopped (or ½ teaspoon of garlic powder)
- 1 spoonful of ground turmeric
- ½ spoonful of ground ras-el-hanout
- salt and pepper
Method
- In a salad bowl, pour 200ml of salted boiling water over the couscous, cover and leave to soak for 5 mins. Fluff with a fork.
- Prepare the vinaigrette by combining the olive oil, lemon juice, honey, mint, garlic, turmeric, ras-el-hanout, salt and pepper.
- Pour the vinaigrette over the couscous and mix gently. Refrigerate.
- Prepare the vegetables: quarter the cherry tomatoes and cut confit tomatoes and cucumber into small dice. Chop the onion. Cut the olives in half.
- Add the vegetables and cubes of feta cheese to the couscous. Mix carefully and refrigerate for at least one hour.
- Just before serving, sprinkle with toasted pine nuts.
- Feta can be substituted with another cheese such as goat’s cheese or mozzarella.
