No Cook Tabbouleh

Submitted by riffraff

"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."

 

• Ready In: 54mins
• Ingredients: 10
• Yields: 9 cups

ingredients

• 2 cups quick-cooking couscous (I used whole wheat)
• 1⁄2 cup olive oil
• 3⁄4 cup lemon juice
• 1⁄2 cup cilantro, chopped (or substitute the more traditional parsley)
• 1⁄2 cup 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

directions

1. Stir together the (uncooked) couscous, olive oil and lemon juice in a very large bowl.
2. Let it rest at room temperature to soften and plump-en-up to an a texture like finely chopped nuts.
3. Add the remaining ingredients and stir well.
4. Add more lemon juice to taste.
5. Cover and refrigerate for 24 hours or so.

Reviews

[rosslare]

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.

 

[Artandkitchen]

Perfect to prepare in advance and for hot days.<br/>We enjoyed the combination of the 3 herbs very much. Added a handful of self pitted small olives!