/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Pomegranate and parsley tabbouleh

Pomegranate and parsley tabbouleh

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 4
Dietary: Egg-free Healthy Nut-free Pregnancy-friendly Vegetarian

A fresh and vibrant tabbouleh salad will bring a bit of zing to your party, barbecue or picnic.

By Nadiya Hussain

From Nadiya's Party Feasts

Ingredients

250g/9oz couscous
1 tbsp butter
1 garlic clove, crushed
2 tomatoes, seeds removed, finely chopped
1 carrot, grated
½ yellow pepper, finely diced
2 spring onions, finely sliced
80g/3oz pomegranate seeds
6 tbsp olive oil
1 unwaxed lemon, juice and zest
50g/1¾oz fresh flatleaf parsley, finely chopped
pinch salt

Method

Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm/½in (about 300ml/10fl oz). Cover with cling film and set aside while you prepare the rest of the ingredients.
Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands – it gets all the juices released ready for when the couscous is added, so it can absorb them all.
Uncover the couscous and fluff it up, using a fork. Add it to the parsley mixture and stir through. Serve.