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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
Tabbouleh
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 Time20 mins
Cook Time5 mins
Total Time1 d 25 mins
Servings: 5 people
Calories: 250kcal
Ingredients
- 1 cup couscous
- 1 cup boiling water
- 1 cube homemade chicken 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 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
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Nutrition
Nutrition Facts
Tabbouleh
Amount Per Serving
Calories 250 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 10mg0%
Potassium 241mg7%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 1070IU21%
Vitamin C 48mg58%
Calcium 20mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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We love Mediterranean food, this dish looks perfect for a summer picnic. Can’t wait to try this recipe. Thank you.
I can’t wait to make this! And I love the step by step instructions!
thanks, you will love it. So fresh for the Summer
This looks like something we had in France. I was looking for a recipe like this to recreate the dish we had there. It’s immense hot here so this would be perfect for lunch or even dinner. Thank you
Thanks. Yes, that must be it. They sell it already made at the Supermarket but making it fresh it is so much better.
Tabbouleh is one of my favorite salads. Your version looks absolutely perfect. I love your step by step photos. Great tips on how to make this!
Thank you