Prep 30 mins
Cook 24 mins
This is NOT traditional, nor is it heavy. It's a light, fresh, colorful alternative. I use on sandwiches and tacos. Cooking time is the time it should sit to mingle flavors.
- 473.18 ml quick-cooking couscous (I used whole wheat)
- 118.29 ml olive oil
- 177.44 ml lemon juice
- 118.29 ml cilantro, chopped (or substitute the more traditional parsley)
- 118.29 ml of fresh mint, chopped
- 3 large tomatoes, chopped
- 1 bell pepper, chopped (I used a mixture of orange and red)
- 1 medium onion, chopped
- salt and pepper
- additional lemon juice
- Stir together the (uncooked) couscous, olive oil and lemon juice in a very large bowl.
- Let it rest at room temperature to soften and plump-en-up to an a texture like finely chopped nuts.
- Add the remaining ingredients and stir well.
- Add more lemon juice to taste.
- Cover and refrigerate for 24 hours or so.
The only right way to prepare tabbouleh, no cook, just soak. Works with bulgur, as well. Nice herbs! Mine was ready to eat after just 30 mins in fridge.
Perfect to prepare in advance and for hot days.
We enjoyed the combination of the 3 herbs very much. Added a handful of self pitted small olives!