I first came across Tabouleh whilst visiting my friend in Queensland, Australia. It was a fully immersive trip, living in an Australian household doing what Australians do. On a trip to the supermarket we picked up some tabouleh from the deli counter. I’d never heard of it before. I enjoyed it so much, on returning home, I found a recipe and made it every week. My original version, pre low FODMAP Diet, included bulgar wheat and red onion. I’ve had to adapt my original recipe for a low FODMAP version and I have to say, its equally as tasty. I put it in salads for lunch or a as a healthy accompaniment to a BBQ.
Ingredients
- 80g Maize Cous Cous
- 2 tbsp Chopped Fresh Flat Leaf Parsley
- 2 tbsp Chopped Fresh Mint
- 2 tbsp Chopped Fresh Chives
- 1/3 of a Cucumber (cut into small cubes)
- 2 Ripe Vine Tomatoes (cut into small pieces)
- 2 tbsp Extra Virgin Olive oil
- Juice of half a lemon
- Pinch Salt and Pepper (if required)
Method
- Make the maize cous cous according to the packet instructions.
- Put all the ingredients into a large bowl and give it a good mix to combine equally.
- It’s that simple
Additional Notes
Put the tabouleh into a air tight container and keep in the fridge for up to 2 days. Remove from the fridge to come up to room temperature before eating.
Add or remove as much of the ingredients to suit your own taste.