This tabbouleh recipe is a famous but most of all, a yummy Mediterranean classic! You can find it in quite a few countries in and around the Mediterranean sea. I’m thinking of Turkey for instance and also Lebanon, Syria, Morocco and even in Egypt.
Not surprisingly every single local version of tabbouleh can be quite different to another. It’s mainly just a matter of adding more or less of the main ingredients listed below.
What’s your favorite tabbouleh version?
Tabbouleh Recipe (Couscous & Parsley Salad)
Some tabbouleh dishes might look more like a parsley and tomato salad that contains very little to almost no couscous. Other versions seem to be drowning in large amounts of zingy fresh lemon juice. That’s why tabbouleh is also a quite refreshing summer lunch.
How do you spell tabbouleh? Taboulé, tabbouleh or tabouleh?
I once read that a traditionally tabbouleh contains bulgur, which is a quick cooking (broken) whole wheat. It is pre boiled, dried, ground and sifted into small grains. If you can’t find any bulgur like me, then couscous works just fine.
Even cooked orzo (Greek pasta or risoni) looks great in this recipe too!
Tabbouleh is a wonderful side dish for a nice piece of meat. Just think of a lovely marinated and grilled souvlaki chicken skewers or spicy lamb mince kofta! Even fish would go great with it, especially with that lovely lemon flavor! I would serve it with a grilled sea bream or sea bass.
Or you can also serve it differently. For example as part of a colorful mezze dinner in the summer! Serve it with other light and tasty Mediterranean small cold or hot dishes such as chickpea hummus, rahib salad and garlic prawns.
Are you hungry yet? Then let’s get on with this yummy Mediterranean classic!
- 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.