Kamelena logo

Tabbouleh Salad

Tabbouleh Salad

Tabbouleh is a well-known Arab cold salad built on a base of steamed couscous or bulgur, juicy ripe tomatoes, and fragrant parsley. It's dressed with olive oil and lemon juice. If you like, you can also add mint, other herbs, and spices. For the best tabbouleh, try to use young parsley — its leaves are tender rather than tough, which makes the salad much more delicate.

Ingredients:

  • 400 g ripe, juicy tomatoes
  • 200 g couscous (or bulgur)
  • 100 g parsley (large bunch)
  • 5 tbsp vegetable oil (olive oil preferred)
  • lemon juice
  • salt
  • pepper
Ingredients

How to cook tabbouleh salad

Place the couscous in a bowl, add a large pinch of salt, and season with pepper.

Place the couscous in a bowl,

Pour in 400 ml of boiling water and cover with a lid. Let it steep for 3–5 minutes.

Pour in 400 ml of boiling water

Fluff the couscous well with a fork, then let it cool until just warm.

Fluff the couscous well with a

Rinse and dry the parsley. Remove the leaves from the stems and chop very finely. The finer, the better.

Rinse and dry the

Dice the tomatoes into small cubes.

Dice the tomatoes into small

Add the tomatoes, parsley, vegetable oil, and lemon juice to the warm couscous (I used the juice of half a lemon). Season with more salt and pepper and mix everything together thoroughly. Refrigerate for an hour to let the flavors meld.

Add the tomatoes, parsley,

Tabbouleh pairs wonderfully with grilled kebabs, roasted meat, poultry, or fish.

Tabbouleh Salad
Author of the recipe: Elena Kam
Salads > Grain Salads

Grain Salads

Buckwheat Salad with Vegetables and FetaBuckwheat Salad with Vegetables and Feta
★★★★★rating: 4.6

Comments

Leave a review

We're always glad to hear your thoughts.
View all recipes Salads