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.
69 K 3.5/5 (8 reviews)
3 hours 25 min.
Easy
18 people
10 IngredientsLast modified on: July 6th 2022
900 g couscous
300 g 
450 g lemon juice
6 tablespoons vinegar
900 g 
3 
3 
3 bunches herbs of your choice
Times for this recipe
Preparation: 3 hours 25 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 3 min.
Put into a large salad bowl: 900 g couscous, 300 g olive oil, 450 g lemon juice, 6 tablespoons 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 330 RDI=30 % | 300 RDI=50 % | 4,280 RDI=210 % | 17,910 RDI: 210 % |
| Per 100 g | 1 RDI=1 % | 10 RDI=1 % | 9 RDI=1 % | 140 RDI=7 % | 570 RDI: 7 % |
| Per person | 3 RDI=1 % | 20 RDI=2 % | 20 RDI=3 % | 240 RDI=10 % | 1,000 RDI: 10 % |
How much will it cost?
- For 18 people : 14.20 €
- Per person : 0.80 €
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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
Like these other recipes: Provençal braised carrots, Couscous, Gnocchi alla romana, ... See them all 3
Tomato
Like these other recipes: Stuffed tomatoes and courgettes, Cretan salad, Tomato tart, Zucchini and tomato remoulade, Mexican salad, ... See them all 74
Lemon juice
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Olive oil
Like these other recipes: Provençal braised carrots, Creamy rice with spinach, Tagliatelle with cockles, Roast potatoes "à la provençale", Eggs en Cocotte à la Française, ... See them all 521
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