Tabouleh & Couscous Salad

I’m not sure why I’ve waited so long to make homemade Tabouleh.  It’s packed full of fresh herbs and aromatics, my absolute favorite way to enhance flavor.  Today, I introduced this dish to several friends, who I think now also share my love of this Middle Eastern salad.

A wonderful weekly Farmers Market has sprouted within walking distance to our house.  Many of the vendors are selling yummy edible homemade goods and are more than willing to let you sample their offerings.  I must admit, I’ve been spending extra time with Hummus and Tabouleh Guy.  What he makes is amazing and I’m certain far more authentic.  Having said that, it’s also very punchy with lots of lemon juice and very little couscous (or bulgar).

I chose to make a Tabouleh & Couscous Salad which still delivered the wonderful fresh herb flavors, but in mild fashion.  I began with a batch of couscous, although this salad would be equally tasty with bulgar or quinoa.  For the tabouleh, I pulled out my food processor and added fresh parsley, mint, cilantro and garlic and gave it a whirl.  The herbs are combined with the couscous, fine diced tomato, fresh squeezed lemon juice, olive oil and salt & pepper.

Tabouleh, or Tabbouleh as many spell it, is a such a lovely example of the term ‘layers of flavor.’  The fresh herbs each bring their own personality and the lemon juice delivers just the right amount of pop.  Personally, I love tabouleh served with a base of couscous, which takes it from a dip to a salad, or easily a meal.

Tabouleh & Couscous Salad

Libby with Lemony Thyme

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Ingredients

  

• 1 cup couscous
• 2 cups fresh flat leaf parsley stems discarded
• 1 cup fresh cilantro stems discarded
• 1 cup fresh mint stems discarded
• 2 tsp. minced garlic
• 1 med. to lg. tomato fine diced
• juice of 1 lemon
• 1/4 – 1/3 cup olive oil
• salt & pepper to taste

Instructions

 

• Prepare couscous according to package instructions. Cool to room temperature.
• In the bowl of a food processor, combine parsley, mint, cilantro and garlic. Pulse until herbs are finely chopped but not paste. Scrape into a medium bowl and add desired amount of prepared couscous.
• Then fold in diced tomato, lemon juice, and olive oil. Stir to combine. Season with salt & pepper to taste.

Other recipes you might enjoy:

Jamaican Jerk Meatball Rice Bowl Easy Baba Ghanoush Roasted Golden Beet Hummus Quinoa Tabbouleh Gluten Free