The next of my Christmas day recipes is this super fresh, super delicious israeli couscous tabouli. It was a delicious spin on the pomegranate and haloumi salad I have made in previous years and it won’t be the last time I make it, that’s for sure. A perfect dish for BBQs and pot luck dinners throughout summer!
- 1 cup israeli couscous
- 3 tomatoes
- 1 lebanese cucumber
- 6 spring onions
- 1/2 bunch coriander
- 1/4 cup dill
- 1/4 cup mint
- 1/3 cup olive oil
- 2tbs lemon juice
- 1/2tsp allspice
- 1/4tsp cinnamon
- 180g haloumi
- 1 pomegranate
- Combine the israeli couscous in a saucepan with 2 cups water and simmer, stirring occasionally, for 10-12 minutes, until couscous is just cooked. Drain and rinse well under cold water. Set aside
- Meanwhile, halve the tomatoes and scoop out the seeds. Slice into strips and place in a bowl
- Slice the cucumber into strips and combine with the tomatoes
- Thinly slice the spring onions and herbs and add to the bowl. Toss to combine and season.
- Combine the oil, lemon juice and spices in a small jar and shake well to combine. Set aside.
- Slice the haloumi into 1cm thick batons and heat some oil in a fry pan. Cook until golden on both sides
- Remove the arils from the pomegranate
- Combine all ingredients in a serving bowl and toss well then pour over the dressing
That’s all there is to this israeli couscous tabouli! It was a pretty quick and easy salad to throw together which is always a plus when you’re cooking a whole host of dishes. I even prepped the israeli couscous, dressing and pomegranate the day before so it was even easier on Christmas day.
I love a salad that is packed with herbs and so this one was definitely right up my alley. In fact, everyone loved it (so much so I didn’t get a chance to take proper photos, it was eating time!). So fresh, so summery and so tasty!