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Prep 20 mins
Cook 0 mins
Tabbouleh is one of my favorite salads, we eat it all summer long. Some times I use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. Normally, tabbouleh has mint in it, but I'm not so crazy about the addition, so I've made it optional. This was created for RSC Summer 2005.
- 1 1⁄2 cups dry couscous
- 1 tablespoon olive oil
- 1 teaspoon vegetable stock powder
- 2 cups boiling water
- 2 tablespoons freshly strained lemon juice
- 3 tablespoons olive oil
- salt and pepper
- 2 medium tomatoes, chopped
- 1 red bell pepper, slivered
- 4 scallions, finely chopped
- 2 tablespoons capers
- 1⁄3 cup shelled pistachios
- 1 cup small-sprigged fresh parsley, patted dry and coarsely chopped
- 1⁄2 cup fresh mint leaves (optional)
- Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
- Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
- After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
- Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
- Add the tomatoes, red pepper, scallions and capers. Toss to combine.
- Lightly stir in the parsley, optional mint leaves, and the pistachios.
- Taste and adjust for seasoning.
- Serve cool or at room temperature.
Great, but even better with about 1/2 tsp lemon pepper.
A lovely salad...one that keeps well in the lunchbox. I skipped on the olive oil all together as I wanted to keep the calories right down...I prefer my couscous this way. I also subbed pine nuts for the pistachios.
There is often a tub of home made tabbouleh to be found in my fridge and Iâ€™m always trying new versions of it. This one has got to be one of the best, correction - the best, I have tasted in ages. I used barley couscous which is lovely and creamy, and together with sweet red pepper, sharp capers and crunchy pistachios the result was a wonderful fusion of taste and texture. Unusually for me, I think it may be a long time before I look for another tabbouleh recipe. This one is just sooo delicious.