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Lemon & parsley tabbouleh


Lemon & parsley tabbouleh Recipe

Ingredients:
  • 175g bulghar wheat or couscous
  • 1 vegetable stock cube, crumbled
  • 1 garlic clove , crushed
  • juice 1 lemon
  • 1 tbsp extra-virgin olive oil
  • 1 tomato , finely chopped
  • 50g whole blanched almonds , finely chopped
  • large bunch (80g pack) flat-leaf parsley , very roughly chopped
  • 200g crumbled goat's cheese
  • large pinch chilli flakes
  • black pepper , to serve
  • 1 tbsp oil
  • 250g pack halloumi cheese
  • 2 small preserved lemons
Directions:
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