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.