Couscous Tabbouleh is a fresh, tasty, and healthy dish typical of Lebanon and widely spread throughout the Middle East. It is a cold salad of bulgur (which I replaced with couscous) with cherry tomatoes, onions, and chopped cucumbers seasoned with parsley, mint, olive oil, and lemon juice.
These days there is a record heat, and I don’t know what else to bring to the table to try to combat the summer heat… This cold dish is perfect to vary the usual rice or pasta salad, in fact it’s even better because it doesn’t need to boil, just add hot water!
So here I propose this version of tabbouleh, without bulgur because I didn’t find it at the supermarket, but with my beloved couscous, which I often use in cold dishes.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Arab
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 10.5 oz couscous
- 12.3 oz cherry tomatoes
- 7.1 oz cucumbers
- 3.5 oz yellow onion
- 1 bunch parsley
- Half bunch mint
- 1 lemon
- olive oil
- salt
How to prepare Couscous Tabbouleh
Place the couscous in a bowl and add salted boiling water according to the instructions on the package, cover with a plate and let it sit for about 10 minutes.
Meanwhile, prepare the vegetables: dice the onion, cucumber, and cherry tomatoes into small cubes and chop both the mint and the parsley.
Add a drizzle of olive oil to the couscous and mix it well with a fork to separate the grains. Add the prepared vegetables and herbs, season with the lemon juice, some olive oil, and a good pinch of salt.
Mix the Couscous Tabbouleh well and store it in the fridge until ready to serve.
Your Questions
What can I use instead of couscous?
You can use bulgur as in the original recipe. Replace it in equal amounts to the couscous and proceed in the same way.
Can I prepare it in advance?
Yes. Store it in the fridge without the dressing, which you will add at the last moment.
