Di’s Tabouleh with goji berries
This tasty salad is a variation on the Middle Eastern tabouleh. It adds goji berries, celery for extra crunch and chilli for extra zing. Traditionally served as part of a mezze along with hummus or baba ganoush and warm pita bread, tabouleh is also a great accompaniment to grilled chicken and lamb dishes. Garnish with pomegranate seeds if you like.
Couscous can be used instead of burghul (or cooked quinoa for a gluten-free option).
- ½ cup burghul (crushed wheat)
- 3 tblsps goji berries
- ½ small red onion, diced finely
- 2 spring onions, sliced finely
- 1 celery stalk, diced
- 1 punnet cherry tomatoes (250 g), halved
- 2 medium Lebanese cucumbers, quartered lengthwise, sliced thickly
- 1 cup flat leaf parsley, chopped
- ½ cup mint, chopped
- 1 birdseye chilli, deseeded, sliced finely (optional)
- ¼ cup extra virgin olive oil
- Juice of 1½ lemons (5-6 tblsps)
- 1 clove garlic, minced
- Sea salt and freshly ground black pepper
- Place the burghul and goji berries in a heatproof bowl with a drizzle of olive oil and pour over ¾ cup of boiling water. Let stand for about 10-15 minutes until water is fully absorbed and burghul and berries have softened. Fluff up with a fork and allow to cool completely.
- Transfer burghul and berries to a large salad bowl and mix through the prepared salad ingredients.
- Put dressing ingredients in a screw-top jar. Season to taste, replace the lid and shake well until combined. Pour dressing over salad, toss gently and adjust seasoning if necessary. Cover and refrigerate for about 30 minutes to allow the flavours to develop.