Tabbouleh is a classic Middle Eastern Salad. It has a lot of the same flavors as the Fatoush Salad I made this summer. When you take a bite, the parsley will be the most vibrant taste, but you will also enjoy some minty flavor as well. I have always loved tabbouleh but I wanted to try making it with something other than bulgar wheat. Bulgar is a crushed wheat grain and is a lot healthier than your typical pasta or rice. It also isn’t as good as these carby substitutes.
When I made the tabbouleh yesterday I used couscous for several reasons. Firstly, I love couscous. I also have a massive container of it in my apartment so I figured I’d save a few bucks and just use what I have at home. Couscous also only takes 5 minutes to make. It s the most elementary of the pasta family in preparation. Water boil, pour couscous, wait, fluff. What could be easier?
Couscous Tabbouleh
1 cup uncooked couscous
1 cup water
2 cups parsley
1/4 cup mint
half cucumber, diced
2-3 roma tomatoes, diced
Dressing
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
salt and pepper to taste
To make the tabbouleh, first prepare the couscous as directed on the box. I think using about a cup of uncooked couscous will make for a good ratio of starch to other ingredients. You don’t want the parsley to completely overpower the whole dish and you also don’t want it to just be a garnish.
In a bowl, mix together the diced tomatoes and cucumbers, as well as the mint and parsley. When the couscous has cooked and cooled a little bit add it to the mixture.
In a separate bowl, mix the dressing. Add in all the ingredients and whisk together. When the dressing is combined, add it into the other bowl and mix. DONE!
I think Tabbouleh is most delicious when it is cold. After you prepare it, I would let it sit in the fridge for about 30 minutes. This way the flavors really get a chance to come together, so you aren’t just tasting each ingredient on it’s own. After it has chilled, eat it plain or in a pita. I have also seen some recipes where chicken is added.
However you choose to serve it, tabbouleh has a really unique flavor. Like the fatoush salad, the parsley and mint are very prominent, but the difference is in the acid. The dressing for tabbouleh has a definite bite to it and there is no cream to cut the acidity. But don’t be intimidated. It is extremely refreshing.
I also just want to share some exciting news with everyone. Today, Whitney and I have our first piece of press about Nosh and Tell. We were written up in Washington Square News and we are SO proud. To see the article, click here.
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Thank you to all our loyal fans. We wouldn’t have been able to do any of this without you!
Bon Eating,
Ariel
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