The Lebanese claim that we stole this recipe directly from their culinary heritage, and honestly, there might be a seed of truth in that claim. But whereas the Lebanese Tabbouleh is a relatively simple (however, no less tasty) combination of bulgar wheat and chopped fresh herbs, the Israeli version is much richer – a sort of fruit and vegetable extravaganza, enriched with pine nuts and pomegranate seeds. And since we Israelis are not as hard working as the Lebanese, our Tabbouleh is based on instant couscous, found in your local supermarket.

Parve Serves: 10

Preparation: 15 minutes

INGREDIENTS

1 bag instant couscous

4 tomatoes

4 cucumbers

4 spring onions

2 lemons

6 tbsp olive oil

3 tbsp kosher salt or ground sea salt

1 tbsp freshly ground black pepper

30g pine nuts, lightly toasted

150g pomegranate seeds (or dried cranberries)

20g chopped coriander

20g chopped parsley

20g chopped dill

METHOD

● Prepare couscous according to pack instructions, and let it cool down completely.

● Finely dice the tomatoes and cucumbers. Thinly slice the spring onions and mix together with the other vegetables.

● Add the zest from one lemon and juice from both.

● Add the rest of the ingredients, including cold couscous, to the salad and mix well.

This salad keeps well in the fridge for up to 24 hours.

All recipes from 'Gefiltefest's Kosher Connection',

Grub Street

published 15th June

Photographs by Michelle Garrett