As days get warmer and warmer, it’s inevitable to start craving lighter, more refreshing foods, like salads, wraps, and cold drinks. When I think refreshing foods, tabbouleh is one of the first foods that comes to mind.
With its blend of mint, lemon, parsley, and a hint of salt, nothing beats the heat like this traditional Middle Eastern dish. And if you haven’t tried it with hummus and falafel, you’re missing out!
Our tabbouleh is almost completely authentic, except for one ingredient – couscous. The difference is that couscous is made of semolina rather than whole cracked wheat (bulgur). We think it’s a bit easier to come across, and it was what we had available at home.
We started off by finely chopping all up all our veggies and herbs – onion, cucumber, tomato, parsley, and mint. We also juiced two limes for the dressing. All the while, our couscous soaked for 5 minutes on the stovetop, after having brought the water to a boil.
Finally, we combined all of our veggies and herbs into a large mixing bowl, and tossed in the couscous as well. For the dressing, we poured in our lime juice, olive oil, salt, and pepper. This dish owes its loud and fresh flavor to its simplicity. Check out the full recipe below.
- Small pot
- Chopping board
- Large salad bowl
- Prep, wash, and chop all your herbs and vegetables. Also, juice your limes and set aside in a small bowl.
- Bring 1/2 cup of water to a boil in a small pot. Add your couscous, turn off the heat, and let it sit for 5 minutes until all the water is absorbed and you're left with a soft, fluffy grain.
- Toss all prepped ingredients into a bowl, including salt, pepper, and olive oil. Mix well, and enjoy as a side to any dish you'd like! You can also add chickpeas for extra protein!
You can enjoy this salad however you’d like! Again, it’s great with hummus and falafel, though it pairs well with almost any savory main course. Your turn! Tell us what you thought of this recipe in the comments below!