Solo: Warm Tabbouleh

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Solo: Warm Tabbouleh

Fluffy couscous with cucumber, tomato, red onion and fresh herbs, topped with pork sausages and a dollop of zesty yoghurt.

Ingredients to serve 1

  • 2 x beef bangers – slice (2cm)
  • ½ tsp x Chilli Cumin Mix
  • ¼ cup x couscous
  • ¼ cup x boiling water (for the couscous)
  • 3g x dill – chop finely
  • 3g x parsley – chop finely
  • 3g x mint – chop finely
  • ¼ clove x garlic – peel, grate finely and chop
  • ¼ x lemon
  • ½ x tomato – dice (1cm)
  • ¼ x red onion – peel & chop finely
  • ¼ tsp x sumac
  • 30ml x yoghurt
  • ¼ x cucumber
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest, then cut in half and juice. Set aside.

Step 3

Cucumber: Cut the ends off the cucumber then slice the four edges around the seeds. Dice these edges (½ cm) and discard the core containing the seeds. Set aside. (See inset pic).

Step 4

Couscous: Put the couscous in a large bowl, mix through some salt and pour over the boiling water (see quantity above). Cover with cling wrap and leave to stand and swell for 10 minutes. Remove the cling wrap and fluff up the couscous with a fork.

Step 5

Beef bangers (sausages): Place a large frying pan with a drizzle of olive oil on a medium-high heat and cook the bangers with the Chilli Cumin Mix for 10-12 minutes – until golden and cooked through.

Step 6

Tabbouleh: Mix the cucumber, tomato, red onion and dill, parsley and mint through the couscous. Add a drizzle of olive oil, HALF the lemon juice and salt and pepper to taste.

Step 7

Yoghurt sauce: Mix the garlic, lemon zest, HALF the lemon juice, salt and pepper through the yoghurt.

Step 8

Serve the tabbouleh topped with the sausages and a dollop of yoghurt sauce. Sprinkle over the sumac.