Tabouleh is a middle eastern salad which has a personality of its own. Traditionally Tabouleh is made with bulgar wheat, and many professional chefs will say that it is impossible to marry the flavours which are incorparated in this traditional dish with any other grain. I however, disagree. But please take note, that this is my personal preference – I love making a sort of unconventional tabouleh by using cous cous instead of bulgar wheat. My reasoning is that cous cous takes significantly less time to cook, and is a hell of a lot easier to cope with. I for one cannot cope with having to soak the bulgar wheat before I cook it, nor do I have time to.
So here’s my quick and easy recipe for unconventional tabouleh, I hope you enjoy it as much as I do!
– 1 cup dry couscous
– 1/2 small red onion, diced
– 2 medium plum tomatoes, seeds removed and chopped
– handful of parsley sprigs, chopped
– 5-6 mint leaves, chopped
– juice of 2 lemons
– olive oil (about a tablespoon)
– sea salt and pepper (to taste)
A Method to the Madness
To 1.5 cups of boiling water, add the dry couscous. Turn to low heat and cover for about 3-5 minutes. Couscous is ready when the water has evaporated and the couscous is tender Remove from heat and fluff it around with a fork. Set aside and cool.
When couscous is completely cooled, add onion, tomatoes, parsley, mint and lemon juice. Mix well, removing any clumps in the couscous.
Drizzle in the olive oil and season with salt and pepper.
This recipe makes about 3-4 hearty portions. My favourite way to eat tabouleh is to load it up in a baby lettuce leaf and roll it up as a wrap. The cool, crunchy lettuce is a perfect match to the tartness of the tabouleh. You could even serve it on endives for a clever party-style canape!