📋Easy Tabbouleh Recipe

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.

Course Side Dishes

Cuisine Middle Eastern

Diet Low Fat, Vegan

Keyword couscous salad, easy tabbouleh, tabouli

Prep Time 20

Resting time 2

Total Time 2 20

Servings people

Calories 229kcal

Author Laura Tobin

Equipment

Ingredients

Prepare the couscous

1 cup couscous
1 cup boiling water
1 teaspoon salt
1 tablespoon extra virgin olive oil

For the salad

1 sprig fresh parsley Use leaves only
½ sprig mint leaves Use leaves only
1 non treated lemon (Optional: organic not waxed)
¼ cup extra virgin olive oil
½ red onion or red shallots
1 red peppers
3 fresh long tomatoes

US Customary - Metric

Instructions

Prepare the couscous

Pour 1 cup of couscous into a large bowl and season it well with olive oil. Best to stir with a fork
1 cup couscous, 1 tablespoon extra virgin olive oil
Add 1 teaspoon of salt to the couscous and stir
1 teaspoon salt
Add the boiling water and stir thoroughly
1 cup boiling water
Let it rest for 15 minutes
Stir with a fork every once in a while making sure the grains remain loose. If needed add more olive oil.
Optional: Grate the lemon zest avoiding the white of the lemon as it will taste bitter (Only do this with a non-waxed lemon)
1 non treated lemon

Prepare the seasoning

Wash and dry the parsley and the mint and separate the leaves.
1 sprig fresh parsley, ½ sprig mint leaves
Mince the leaves with the lemon juice in a small food processor. Filter the lemon juice to make sure there are no seeds. The herbs should be very finely chopped.
1 non treated lemon
Add the herbs to the couscous and mix all with a fork making sure the couscous is nicely loose and mixed with all the herbs. Avoid lumps!

Add the vegetables

Cut the red onion into very small pieces
½ red onion
Cut the tomatoes into 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
1 red peppers, 3 fresh long tomatoes
Add the extra virgin olive oil and stir well
¼ cup extra virgin olive oil
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

Video

Notes

To stir the couscous is better to use a fork to make sure the grains get separated and do not form lumps.
Filter the lemon juice to make sure there are no seeds
Best to make the day before and let it rest overnight
You can use vinegar instead of lemon juice
To make it healthier add much more parsley and less couscous

Nutrition