Even though winter is still here, we’ve got spring and salads on the mind. So to meet in the middle a brussel sprout tabouleh, a twist on the traditional, but super tasty and quick to throw together in the middle of the week.
Ingredients: 100g cherry tomatoes, 20g curly parsley, 200g brussel sprouts, 1 spring onion, 1 baby cucumber, sprig of mint.
From the Larder: 100g couscous, 5 tbsp oil, 2 tbsp lemon juice, 200g halloumi, pinch of salt and pepper, (optional lamb or grilled chicken).
- Gather all the veg and herbs. Quarter the tomatoes, grate or finely chop the brussel sprouts removing the outer leaves, chop the spring onions, and the cucumber, finely chop the mint and parsley. Place all in a salad bowl.
- Whisk olive oil, lemon juice, salt and pepper. Taste and adjust according to preference and then pour over salad.
- Make the couscous by using the same volume of water as couscous. Pour freshly boiled water over the couscous in a bowl and cover with a plate or cling film for 5-10 minutes and then fluff with a fork. During this time grill meat if using.
- While waiting for the couscous to cook, slice the whole block of halloumi into thin slices approximately ½ cm thick and fry on both sides until turning golden.
- Mix couscous into the salad, ensure that the dressing is mixed through.
- Serve tabouleh with halloumi and optional meat, adding more oil or lemon if desired.