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Masala Almond Tabbouleh

Masala Almond Tabbouleh

By Chef Manish Mehrotra 


.Couscous (1/2 cup)

. Boiling water (1 cup)

. Finely chopped, onion (1/2 cup)

. Finely chopped, tomato (1/2 cup)

. Finely chopped, parsley (1 cup)

. Finely chopped, mint (1/4 cup)

. Fresh pomegranate seeds (4 tbsp)

. Lemon Juice (2 tbsp)

. Finely chopped, green chilies (1 tsp)

. Olive oil (2 tbsp)

 . Toasted almond flakes (1/3 cup)

. Chaat masala (1 tsp)

. Salt (to taste)


. Bring water to a boil. Add salt to taste and couscous. Remove from heat.  Keep aside for 15 to 20 minutes. Remove lid and use a fork to loosen the fluffy bulgur/couscous. Keep aside.

. In a bowl, add chopped onions, chopped tomatoes, chopped parsley, chopped mint, olive oil, lemon juice, green chilies, almonds, pomegranate seeds and chaat masala. Mix well.

. Add the couscous and mix. Serve immediately.

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