Tabbouleh is one of the most refreshing salads you can have. It can be served next to a main dish or as an appetizer.
This recipe is a variation of the traditional tabbouleh. I did not use bulgur or mint, but you can chose to add them if you please. The picture shows it next to some yummy grilled chicken and broccoli couscous. This is the perfect combination for a good hearty meal packed with lots of vitamin-C, protein, healthy carbs, and let’s not forget delicious flavor!
- ½ cup dry couscous
- ¾ cup water
- ½ teaspoon salt
- 1 medium onion or 1 cup chopped scallions
- 2 tomatoes
- 1 bunch parsley
- 2 Tablespoons olive oil
- 1 lemon, juiced
- Salt to taste
- Bring the water to a boil.
- Once the water is boiling add the salt. Put the dry couscous in a large bowl and pour the boiled water on top. Wait for 15 minutes for the water to get absorbed then fluff with a fork.
- Let it cool for another 15 minutes.
- While the couscous is getting cooked chop the onion, tomato and parsley.
- Put them in a large bowl and season with the olive oil and lemon juice.
- Add the cooled couscous and toss well.
- Add more salt if you feel the need for it.
- You can serve immediately or refrigerate for 1 hour for all the flavors to blend well.