Lemon parsley tabbouleh
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
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