Couscous Tabouleh Recipe

 

For a couple of years, I had lunch in a canteen. There I have always taken tabbouleh as starter. The main reason for doing so was his good quantity/price ratio. Even if its taste was slightly like as if it was bought already cook, it was quite acceptable. This ratio does not change if the tabbouleh is prepared at home, because its ingredients are very cheap and can come in handy for  dinner or for bringing it to a picnic.

This recipe is the most popular version of tabbouleh in France and can be found everywhere, in restaurants and supermarkets. It is almost always the same recipe, no matter where you eat it, with some minor variations. Although it is sure that the recipe in their country of origin varies a lot, as any other dish prepared outside its borders.

Couscous Tabouleh Recipe

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Serves: 4 Time: 15 m Difficulty: Easy

Ingredients

• 200 g of couscous
• 2 or 3 tomatoes, washed, cored and diced (keep the juice that comes out when cutting the tomatoes)
• 1/2 red pepper, washed, seeded and diced
• 1/2 green pepper, washed, seeded and diced
• 1 small red onion, peeled and cut into small cubes
• 50 g of raisins (1 or 2 handfuls)
• 1 bunch of fresh parsley, washed and finely chopped
• 1 bunch of mint, washed and finely chopped
• 3 or 4 tablespoons of olive oil
• 1 tablespoon of vinegar
• 1 tablespoon of lemon juice
• Salt and pepper

Directions

1. Make the couscous according to the manufacturer’s instructions and let it cool down.
2. In a large bowl, add the couscous with the lemon juice, vinegar and oil.
3. Mix well with a fork to avoid lumps.
4. Add in parsley andmint, and mix well.
5. Finally, mix well with the other vegetables, raisins and the previously reserved juice of the tomatoes.
6. Salt and pepper to taste. Season with oil, vinegar and lemon juice to taste.
7. Cover with plastic wrap and let it marinate for at least two hours in the refrigerator before serving.
8. Done. Eat cold.

Hints, Tips, and Tricks

• It can be served on lettuce leaves and garnish with mint and parsley leaves.
• You can add other vegetables, such as diced cucumber, green onions thinly sliced ​​(including the green part) of halved cherry tomatoes… and even a touch of other herbs, such as basil or dill.
• It can be eaten as an starter or as an accompaniment to a steak or a grilled chicken breast, for example.
• Quantities in this recipe are approximate. Vary them according to your taste.

 

Categories: ensaladas recipe

Tags: cuscús menta pasas perejil pimiento tomate