Tabbouleh Recipe: Fresh, Herb-Packed Couscous Salad
A fresh, herb-packed tabbouleh with fluffy couscous, finely diced cucumber, tomato and red onion, loads of parsley and mint, and a bright lemon and olive oil dressing. Coat the couscous in oil first so it stays light, and deseed the veg so it never goes soggy. Swap in quinoa or millet if you want it gluten free.
Equipment
- Baking / Roasting tray
- Stick blender
- Mixing bowl / Bowl
- Kettle
- Chef's knife
- Chopping board
- Paring / Small knife
- Digital scales
- Measuring spoons
- Shot glass / Measure
- Jug
- Plate / Tray
- Serving plate / Platter
- Lid
- Citrus juicer
- Tongs
- Wooden / Stirring spoon
Ingredients
- 300 g / 2 cups couscous could also be bulgur wheat or quinoa
- 1 large bunch of parsley
- 30 mint leaves
- 1 x cucumber
- 1 x medium red onion or 1/2 a large one
- 5 Roma tomatoes
- 1 lemon, juiced plus a little more to taste
- Olive oil
- Salt to taste
Instructions
- Place the couscous in a bowl, add a pinch of salt and a good drizzle of olive oil, and mix well so each grain is coated in oil.
- Pour enough boiling water over the couscous to just cover it. Place a lid on and leave it to sit for 20 minutes.
- Whilst you're waiting for that to cook, finely chop all the herbs and vegetables. De-seed the cucumber and tomatoes so the tabbouleh doesn't come out too wet in the end.
- Once the couscous is ready, fluff it up with a fork and let it cool. Add all the chopped vegetables and herbs, then a splash of olive oil, a pinch of salt and the juice of one lemon. Mix well, taste for seasoning, add more salt or lemon juice if needed, and serve.
Video
Nutrition
Serving: 1portionCalories: 362.1kcalCarbohydrates: 68.4gProtein: 11.6gFat: 4.8gSaturated Fat: 0.7gSodium: 93.2mgPotassium: 563.4mgFiber: 6.3gSugar: 4.8g
Tried this recipe?Let me know how it was!