Easy Tabbouleh Recipe

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This easy Tabbouleh recipe is a  traditional Mediterranean dish perfect for the hot summer, a mix of couscous with fresh vegetables marinated in extra virgin olive oil and lemon juice. It is refreshing and it does not require any cooking.

Why this is an easy Tabbouleh recipe

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 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 It can be served as a side dish to barbecue or as a vegan dinner.

Making the salad

1. Pour 1 cup of couscous into a large bowl and season it well with the olive oil.
2. Dissolve the stock cube completely in 1 cup of boiling water
3. Add the stock to the couscous
4. 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

5. In the meantime cut the onion into very small pieces
6. Wash and dry the parsley and the mint and separate the leaves
7. Mince the parsley and the mint leaves in a small food processor as they have to be very finely chopped
8. 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
9. Optional: Grate the lemon zest avoiding the white of the lemon as it will taste bitter (Only do this with a non-waxed lemon)
10. 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!
11. 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

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Easy Tabbouleh Recipe

Tabbouleh is a fresh summer salad that can be used as a side dish for meat or fish or as a vegan dinner. #yourguardianchef #salad #sidedish

Prep Time 20 minutes

Cook Time 5 minutes

⏲️Total Time 1 day 25 minutes

Servings: 5 people

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Author: Laura Tobin

Ingredients

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US Customary – Metric

• 1 cup couscous
• 1 cup boiling water
• 1 cube vegetable stock
• 1 sprig fresh parsley Use leaves only
• 1/2 sprig mint leaves Use leaves only
• 1 non treated lemon (Optional organic not waxed)
• 1/4 cup olive oil extra virgin
• 1/2 red onion
• 1 red peppers
• 3 fresh long tomatoes

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Instructions

• Pour 1 cup of couscous into a large bowl and season it well with the olive oil.
• Dissolve the 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

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Notes

• best to make the day before and let it rest over night
• you can use vineger instead of lemon juice
• to make it healthier add much more parsley and less couscous

Nutrition

Calories: 250kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 241mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1070IU | Vitamin C: 48mg | Calcium: 20mg | Iron: 0.8mg

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