Couscous Tabbouleh (photo by Anissa Thompson, stock.xchng)

Couscous Tabbouleh

Published in Family Favourites, Salads

This is the most basic of recipes – feel free to experiment with it. I just think that it is such a delicious and refreshing salad as is, that I don’t really want to play around with it too much.

Ingredients: Salad:

  • 250 g instant couscous
  • 3 large tomatoes, peeled, seeded, finely diced
  • 50 g spring onions, finely chopped
  • ¼ cup mint leaves, finely chopped
  • ¾ – 1 cup parsley, finely chopped (flat-leaf, if possible)

Ingredients: Dressing:

  • 75 ml fresh lemon juice
  • 2 tbl olive oil
  • salt, to taste

Preparation:

  • Combine all the ingredients for the dressing, whisking thoroughly, and set aside.
  • Place the couscous in a bowl, add ½ teasp salt, and pour over 1¼ cups of boiling water. Cover and leave to stand for 10 to 15 minutes to allow the couscous to swell and absorb all the water.
  • Using a fork stir through the couscous to break up any lumps.
  • Combine all the vegetables in a bowl, add the couscous, and mix all the ingredients thoroughly. Pour on the dressing and stir again thoroughly.
  • This salad may be served at room temperature or chilled, which means it may be made ahead – I personally think it tastes best made the day before and chilled overnight. Check the seasoning before serving.

Notes:

  • Traditionally tabbouleh is made with bulgar/burghul wheat (cracked wheat), which is first soaked then squeezed dry. Again personal taste – I prefer it made with couscous.
  • Many recipes add all sorts of extras like cucumbers, and these days, even spices, giving a traditional food a completely different twist.

Serves 6.

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