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.
62 K 3.5/5 (8 reviews)
3 hours 25 min.
Easy
6 people
10 IngredientsLast modified on: July 6th 2022
300 g couscous
100 ml 
150 ml lemon juice
2 tablespoons vinegar
300 g 
1 
1 
1 bunch 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: 300 g couscous, 100 ml olive oil, 150 ml lemon juice, 2 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 | 20 RDI=7 % | 110 RDI=10 % | 100 RDI=20 % | 1,430 RDI=70 % | 5,970 RDI: 70 % |
| 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 6 people : 4.75 €
- 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: Couscous, Gnocchi alla romana, Provençal braised carrots, ... See them all 3
Tomato
Like these other recipes: Greek style sandwiches, Hot tomato sauce, Little vegetable omelettes, Shiro-goma salad, Multicoloured cucumber-tomato salad, ... See them all 75
Lemon juice
Like these other recipes: Strawberry, kiwi and mascarpone verrines, Cretan salad, Tender tuna, Sautéed pork with mushrooms in a cream sauce., Rémoulette dressing, ... See them all 70
Olive oil
Like these other recipes: Deep leek and potato quiche, Mushrooms à la grecque, Warm scallop and cabbage salad, Small green vegetables in Mornay sauce, Salmon and leek fondue tart, ... See them all 511
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