Tabouli Salad with Falafel, Hummus and Crunchy Pita
A twist on the Lebanese classic, this salad by is packed with fresh herbs and crunchy pomegranate. It's healthy, quick and rich in flavour and texture.
Ingredients
Couscous
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Couscous 500 g
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Olive oil 100 ml
Salad
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Butterhead lettuce 1 x
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Radish 10 x
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Mini-cucumbers 5 x
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Cherry Tomatoes 30 x
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1/2 Pomegranate 1 x
Before serving
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Hummus 300 g
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Paprika 5 g
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Pitas 10 x
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Falafel balls 20 x
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Mint Leaves 10 g
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Coriander 10 g
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HELLMANN'S Red Wine Vinaigrette 100 ml
Preparation
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Couscous
- Cook couscous according to packet instructions.
- Add the olive oil and stir well.
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Salad
- Clean the lettuce and thinly slice the radishes.
- Slice the mini-cucumbers and the onion.
- Half the cherry tomatoes and clean the pomegranate.
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Before serving
- Put the lettuce leaves on the plates and fill with couscous. Divide the falafel over the plates.
- Put the hummus in a piping bag and make little dabs next to the couscous.
- Sprinkle with paprika.
- Divide the tomatoes, cucumber, radishes and red onion over the salad.
- Garnish with mint and coriander leaves and pomegranate and sprinkle with the vinaigrette.
- Toast the pitas and serve the salad with the warm bread.
