Tuesday, November 3, 2015


It's Melbourne Cup Day here - the race that stops the nation so as like all other "Melbournites" we happily took the public holiday, had a few drinks with close friends and tried to cook up a feast.

We brought ourselves a rotisserie recently and have been having kebabs quite often. When we get a kebab (or souvlaki) from a takeaway I love it when Tabbouleh is available and always make sure that have it inside my wrap along with the meat and garlic sauce.

I believe that this is the key ingredient to a kebab or souvlaki - the freshness of the herbs and the light not overpowering dressing adds so much flavour to the meat wrap. I enjoy it that much I can just sit and eat it just like a normal salad.

The traditional Tabbouleh recipe calls for Burghul, which is cracked wheat but I couldn't source this locally this morning. I improvised and used Couscous. I must say unless you were a detective you really wouldn't have noticed the difference and I am starting to think that many take away food shops use couscous and not burghul.

No blogging about the meat on the rotisserie as yet - that's something that we are still working on however I have put a photo below of what we served up on today, Melbourne Cup.  Today we had a mixture of lamb and chicken.


Serves: 8

3/4 cup couscous
3 cups fresh flat-leaf parsley leaves, chopped
3/4 cup fresh mint leaves, chopped
3 medium tomatoes, finely chopped
1 small red onion, finely chopped
1 tablespoons olive oil
1/3 cup lemon juice
freshly ground black pepper

Bring 1 cup of water to boil in a small saucepan. Add salt and couscous. Remove from heat and using a fork, stir couscous to ensure all the grain in covered in the water. Cover and set aside for 5 minutes.

Place  parsley, mint, tomato and onion in a bowl. Add couscous (you will need to break up the lumps), Stir to combine.

Mix oil and lemon juice together in a small jug, whisk to combine. Drizzle over tabbouleh. Season with salt and pepper. Toss to combine. Serve.

(Click here for a printable version of this recipe)

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