Tabbouleh Recipe (Couscous & Parsley Salad)
Some tabbouleh dishes might look more like a parsley and tomato salad containing very little to almost no couscous. Other versions are drowning in large amounts of lemon juice – quite refreshing as a summer lunch.
Tabbouleh (also spelled taboulé or tabouleh) is traditionally made with bulgur, a quick cooking kind of (broken) whole wheat that has been cleaned, parboiled, dried, ground and sifted into small grains. If you don’t find any like I did couscous works just fine. Even orzo (Greek pasta) looks great in this recipe too!
Tabbouleh is a wonderful side dish for a nice piece of meat (think of marinated and grilled chicken or lamb). Or add it to other light and tasty Mediterranean small cold or hot dishes, for example as part of a colorful mezze dinner.
- 3 oz dry couscous (85 g)
- ½ cup vegetable stock (120 ml)
- 1 bunch fresh parsley chopped finely
- a handful fresh mint chopped finely
- 1 large fresh tomato
- 2 tbsp shallot or red onion, chopped finely
- juice of 1 fresh lemon
- 4 tbsp olive oil
- Pour the dry couscous in a glass bowl. Bring the vegetable stock to a rolling boil and then add it to the couscous.
- Stir a little, add a little drop of olive oil and cover the bowl. Let the couscous rest for 5 to 7 minutes until tender.
Stir the cooked couscous to loosen it up a bit. Let it cool for 15 minutes. In the meantime deseed the tomato and dice it up finely. Add it to a large mixing bowl together with the finely chopped mint and parsley.
- Then add the cooked and cooled couscous.
Stir well. Add the chopped shallot (or red onion), the olive oil and the lemon juice. Season with a pinch of pepper and salt.
- Stir the tabbouleh well. Check the seasoning and add extre pepper, salt or lemon juice to taste if necessary. Serve the tabbouleh at room temperature.