Tabbouleh
Tabbouleh is a Middle Eastern couscous salad., moistened with olive oil and lemon juice. Its flavour comes from plenty of fresh herbs (mint and parsley at the very least), onion and tomatoes.
This refreshing dish is ideal for warm summer or autumn days.
This refreshing dish is ideal for warm summer or autumn days.
54K 7 3.3
Last modified on: July 6th 2022
Keywords for this recipe:For 3 people, you will need:
5.3 oz couscous
2.6 oz 
2.6 oz lemon juice
½ tablespoon vinegar
5.3 oz 
½ 
½ 
½ bunch herbs of your choice
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 3 hours 24 min. | 3 hours 24 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
Put into a large salad bowl: 5.3 oz couscous, 2.6 oz olive oil, 2.6 oz lemon juice, ½ tablespoon vinegar, salt and pepper.
The oil and lemon juice dressing will swell and soften the dry couscous just enough.
The oil and lemon juice dressing will swell and soften the dry couscous just enough.
Stage 4 - 2 min.
Add the chopped tomatoes, onion and shallot to the bowl.
Stage 5 - 4 min.
Coarsley chop the herbs (a mixture of mint, parsley, coriander and chives here) and add to the bowl.
You can use whatever herbs you prefer, but mint and parsley are the basic essentials.
You can use whatever herbs you prefer, but mint and parsley are the basic essentials.
Stage 6 - 3 hours
Mix everything together thoroughly, cover and leave in the fridge for at least 3 hours for the couscous to soak up the oil and lemon juice.
Stage 7
Checking seasoning and your tabbouleh is ready.
Remarks
Tabbouleh can be made in many different versions, for example, by adding diced cucumber, lettuce or other vegetables, according to personal taste. So, give it a try.
Collect any tomato juice from stage 2 and add to the couscous.
When you taste at the end of the recipe to check the seasoning, you can also adjust the acidity of the Tabouleh (add a little lemon juice) or its smoothness (add a little olive oil) to your taste.
Collect any tomato juice from stage 2 and add to the couscous.
When you taste at the end of the recipe to check the seasoning, you can also adjust the acidity of the Tabouleh (add a little lemon juice) or its smoothness (add a little olive oil) to your taste.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 936 Kcal or 3,919 Kj | 9 gr | 55 gr | 76 gr |
| 47 % | 3 % | 5 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 174 Kcal or 729 Kj | 2 gr | 10 gr | 14 gr |
| 9 % | 1 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 312 Kcal or 1,306 Kj | 3 gr | 18 gr | 25 gr |
| 16 % | 1 % | 2 % | 4 % |
How much will it cost?
- For 3 people : 2.45 €
- Per person : 0.82 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Couscous: You can check-out other recipes which use it, like for example: Couscous, Gnocchi alla romana, Provençal braised carrots, ... All |
 | Tomato: You can get more informations, or check-out other recipes which use it, for example: Kalamata Salad, Hamburgers, Fine multi-tomato tart, Auvergnat tartines, Mediterranean toast, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Pollack fillet baked with rice and vegetables., Feta and spinach brik pie, Vegetable stock, Verrine of avocado mousse and crab, Salade Niçoise, ... All |
 | Lemon juice: You can check-out other recipes which use it, like for example: Penne with Mushrooms, Simple mushroom salad with thyme and lemon, 3 ways, Lebanese Tabbouleh, Tender tuna, Exotic fruit tart, ... All |
Other recipes you may also like
Frozen Nougat
Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.266K4.5 1 hour 28 min. February 21th 2011
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.733K 313.7 36 min. January 27th 2017
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...466K 24.4 33 min. July 1st 2019
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.733K3.5 8 min. February 21th 2011
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.606K 24.4 2 hours 34 min. June 26th 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.