The Vegetable Tabbouleh with Olives is inspired by the Lebanese version originally made with Bulgur, which is broken durum wheat, while couscous is made from durum wheat semolina. Therefore, if you want to make the Lebanese recipe, you need to get Bulgur, which should be cooked for 8/10 minutes. Otherwise, as we did, you can use couscous, which is readily available and should be hydrated with hot broth or simply hot water.
A summer dish that can be seasoned with many raw and cooked vegetables, either in a pan, in the oven, or fried, thus creating an appetizing first course with minimal effort and great result.
If you like couscous dishes, below are some more ideas for preparing it, and then right after the photo, let’s discover how to prepare Vegetable Tabbouleh with Olives!!
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Vegetable Tabbouleh with Olives
- 7 oz cooked couscous
- 7 oz vegetable broth
- 1 pinch turmeric powder
- 1 pinch cumin powder
- 1 pinch cinnamon powder
- 1 tbsp extra virgin olive oil
- 1 black oval eggplant
- 1 carrot
- 1 onion
- 2 zucchini
- Half pepper
- 1 cucumber
- 2 oz Taggiasca olives
- 2 tbsps extra virgin olive oil
- 2 pinches salt
- to taste mint
- to taste chives
Preparation of Vegetable Tabbouleh with Olives
To prepare the Vegetable Tabbouleh, first bring the vegetable broth or water to a boil to cook the couscous.
If you decide to use Bulgur, cook it for the time indicated on the package once boiling.
In the meantime, while the water boils, focus on the vegetables. Peel the onion and carrots, slice the onion, and cut the carrot into thin rounds.
Trim the zucchini and eggplant, cut them into slices about 0.4 inches thick, and then into cubes.
Remove the stem from the pepper, the internal white filaments and seeds, and chop it into small pieces.
Heat 2 tablespoons of extra virgin olive oil in a large pan, and first cook the carrots and eggplants for 5 minutes, stirring occasionally. Then add the onion and peppers and continue cooking for another 5 minutes.
Finally, add the zucchinis and finish cooking for another 4 or 5 minutes.
Meanwhile, while the vegetables cook, place the couscous in a large bowl, add turmeric, cinnamon, and cumin, and mix. Pour the boiling broth or water and 1 tablespoon of EVO oil over it.
Cover with plastic wrap and let the couscous absorb the liquid (it takes just over 5 minutes).
At this point, everything is ready to complete the Vegetable Tabbouleh. Fluff the couscous with a fork, salt, and add the freshly cooked vegetables.
Peel the cucumber and slice it thinly, adding it last along with the whole or halved Taggiasca olives.
Sprinkle with fresh mint leaves cut with scissors and chives or parsley.
Mix well to combine the flavors and let it rest for a few more minutes before serving the Vegetable Tabbouleh.
Check out my FACEBOOK PAGE if you want daily updates with my new recipe, just give it a like.
On INSTAGRAM or also on PINTEREST you can find all my recipes. You can also subscribe to our YOUTUBE channel to see our videos.
How to Store Vegetable Tabbouleh with Olives
You can store it in the refrigerator, well-covered in an airtight container, for 2 days.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
FAQ (Questions and Answers)
Can I add other raw vegetables as well?
Yes, absolutely. You can add cherry or grape tomatoes cut in half, and if you prefer, even raw grated zucchini instead of sautéing them in a pan.
Can I fry the vegetables?
Yes, the vegetables can be deep-fried one type at a time, draining them on paper towels as you go and allowing them to cool before incorporating them into the couscous.
