Tabbouleh is a traditional Mediterranean dish perfect for the hot summer, it is refreshing and it does not require any cooking.
It can be prepared the day before and stored in the fridge so the vegetables and the couscous have time to absorb all the flavours.
This is the version mostly found here in France.
I have also tried a version where the parsley has the dominance over the couscous.
A very nice alternative if you want to reduce your carbs intake.
This recipe is included in the challenge: 7 Vegetarian Side-dishes for a Stress-free Party
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
- 1 cup couscous
- 1 cup boiling water
- 1 cube chicken stock
- 1 bunch parsley (12 stems) Use leaves only
- 1/2 bunch mint Use leaves only
- 1 lemon (Optional organic not waxed)
- 1/4 cup olive oil extra virgin
- 1/2 red Onion
- 1 rep pepper
- 3 long tomatoes
- Pour 1 cup of couscous into a large bowl and season it well with the olive oil.
- Dissolve the chicken stock cube completely in 1 cup of boiling water
- Add the stock to the couscous
- Stirring with a fork every once in a while making sure the grains remain loose. If needed add more olive oil, let it rest for 15 minutes, .
- In the meantime cut the onion into very small pieces
- Wash and dry the parsley and the mint and separate the leaves
- Mince the parsley and the mint leaves in a small food processor as they have to be very finely chopped
- Cut the tomatoes in small pieces making sure you keep all the juices. Cut the red pepper in the same size as the tomatoes and add all the ingredients to the couscous
- Optional: Grate the lemon zest avoiding the white of the lemon as it will taste bitter (Only do this with a non waxed lemon)
- Add the lemon juice and mix all with a fork making sure the couscous is nicely loose and mixed with all the herbs. Avoid lumps!
- Let it rest for 1 or 2 hours and taste for seasoning. If needed add the seasoning hours before serving. Best to let it rest overnight