Recipe of the Month

Middle Eastern Tabbouleh salad with couscous

Ingredients

• 1 cup (250 ml) fine cracked wheat (bulgur) • 1 cup (250 ml) boiling water • 4 to 5 tbsp (60 to 75 ml) olive oil • 4 tbsp (60 ml) freshly squeezed lemon juice • 1/2 tps (3 ml) salt • 1/4 tsp (2 ml) freshly ground pepper • 1/2 cup (120 ml) freshly cut parsley, finely minced • 2 cloves garlic, minced • 2 tbsp (30 ml) scallions or green onions, minced • 2 tomato, cored and finely chopped • A sprig of mint Method

Place cracked wheat (bulgur) in a medium bowl. Add the boiling water and set aside for 20 to 25 minutes. When water has been absorbed and cooled, add the olive oil, lemon juice, salt, pepper, parsley, scallions, mint and tomato. Mix gently.

Chill for at least 1 hour to allow the flavours to blend. Serve cold as a side dish for BBQ'd meats or a light summer snack. A healthy alternative to pasta, ideal for vegan or vegetarian guests.