Hello beautiful people,
Fun fact, I used to hate Tabouleh because I had a traumatic experience when I was younger when my Aunty who was a terrible cook made it for me. Lets just say it was not pleasant. For years I could then only eat Tabolueh with curly leaf parsley which is totes not normal, but I was honestly so scared that I couldn’t eat flat leaf parsley. Anyway fast forward and now I’m obsesses with Tabouleh and all variations. Today I share my ‘beefed’ up version featuring Lentils!
What you need:
- 2 bunches of flat leaf parsley
- Packet of cherry tomatoes
- 1 brown onion
- 1-2 garlic cloves
- 1 can green lentils
- Cous cous
- Olive oil
- Lemon juice
- Salt and pepper
What you need to do:
- Boil some water in a kettle, which will be used for the cous cous. In a large heat proof bowl, pour half the box of cous cous and then cover with boiling water. Then leave it to “cook”.
- Cut up the parsley into small thin pieces and dice up the onion and garlic cloves.
- Once the cous cous has cooled down, using a fork break it up. The cous cous will have solidified and now you want to break it up into grainy pieces. The add in the parsley, onion, garlic and the lentils. Make sure to drain the can of lentils first. Then mix all together.
You can stop here if you’re going to keep it for meal prep. And when you go to serve it continue with the following steps:
- Cut up the tomato into bite size pieces.
- Pour some oil and lemon juice and make sure to salt and pepper. Add as much or as little as you want.
And just like that you’re done! If I prepare this for my lunch for the week its more than enough. As you can see I try to keep it as dry as possible to ensure its freshness.
To jazz up my Tabouleh I also tend to add some haloumi or any left over protein I have. Delicious!
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