10 Minute Tabouli Salad
Ever felt like a side salad that is not composed of a kilo of lettuce? I love this – its fresh, tangy, so easy to make and keeps in the fridge. Its great to have on a ham roll, the next day.
  1. 2 cups fresh parsley – chopped
  2. 1 cup of fresh mint – chopped
  3. 1 Lebanese cucumber – diced
  4. 3 plump, juicy tomatoes – diced
  5. 1 red onion – diced
  6. 2 garlic cloves – crushed
  7. Juice of 2 x lemons (or 3 if they are skimpy with the juice)
  8. 1/3 cup of virgin Olive oil
  9. 2 cups of couscous (Originally made with Burghul, I tried couscous one day when my local market was out – and loved it)
  10. Salt and Pepper to taste
  1. In a small pot, add a teaspoon of salt, a tablespoon of olive oil and bring 2 cups of water to the boil. Poor in the couscous and mix thoroughly with a fork. Cover and take off the heat – allow to sit for about 10 minutes. While it is resting you can dice all the remaining ingredients and put them in a large serving bowl. Leave the lemon juice, olive oil, salt and pepper until last. While still warm, add a tablespoon of butter to the couscous, fluff it with a fork and add it to the serving bowl. Poor in the lemon juice and olive oil and turn everything over with a large spoon, until well mixed. Season with fresh cracked pepper and some sea salt to taste.
  2. If you’re into steak sandwiches – try tenderizing a scotch fillet into a ‘minute steak’ thickness and season it with salt and pepper. Quickly sear it on both sides over a very hot BBQ and then let it rest for a few minutes. Spread some ‘whole egg’ mayonnaise (not the flavored stuff) on a fresh , crusty bread roll with some of your 10 minute tabouli and some peri-peri or chilli sauce and a cos lettuce leaf – best steak sanga’ ever!
Australian Outdoor Kitchens