Moroccan Tabbouleh Salad | Moroccan Fish Salad

This is a classic and authentic fish salad of Moroccan cuisine.

Tabbouleh is usually a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. There are also variations with added lettuce, or use of semolina.

Here I am presenting an special Fish Tabbouleh salad as a side dish,hope you may love it.

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How to keep Tabbouleh from getting soggy?

Add salt to the tomatoes to rid them of excess moisture that otherwise made our salad soggy. Soaking the bulgur in lemon juice and some of the drained tomato liquid, rather than in water, allowed it to absorb lots of flavor as it softened.

FISH TABBOULEH
CUSINETURKISH
CATEGORYSIDE
PREP TIME20 MINS
COOK TIME05 MINS
TOTAL TIME25 MINS
DIETNON VEG
SERVING4
CALORIES 791 KCAL
AUTHORANWAR IQBAL

Fixings

  • 250g couscous
  • 4 plant aged tomatoes
  • a large portion of a cucumber
  • 1 bundle spring onions , cut
  • 2 x 20g packs new parsley
  • ground zing of a lemon
  • 6 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 squashed garlic clove

Technique

Stage 1

Set up the couscous: Put the couscous into an enormous bowl. Pour over the bubbling water or stock and mix. Cover with a plate or grip film and pass on to represent 5 mins until every one of the fluid has been consumed. Separate the grains by messing them up with a fork.

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Stage 2

Finely dice the plant aged tomatoes and the cucumber. Cut the spring onions and finely slash the parsley, then add everything to the couscous with the ground zing of a lemon.

Stage 3

Whisk the olive oil, lemon juice and the garlic with a lot of preparing and sprinkle over the couscous. Throw well and present with some barbecued fish, meat or chicken.

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