Tabbouli is also known as Tabbouleh, Tabouleh or Tabuli. It’s a salad that is traditionally made with bulgur, finely chopped parsley and mint, tomato, green onion and seasoned with olive oil and lemon juice.
What I really love about Tabbouli is that it’s so refreshing. What I dislike is the amount of time it takes to prepare the bulgur wheat. Really…soaking overnight or doing the shortcut version with boiling water and waiting an hour. IMHO, that is much too long for salad prep.
In my version, I used couscous because I’m lazy (10 minutes baby…whoot!)…and that’s what I have at home in the pantry. I am also a sucker for anything with garlic in it, so guess what? I added a couple of cloves of garlic yumminess. Seriously, the most time-consuming part about this recipe is all the chopping. Enjoy, and bon appetit 🙂
3 green onions (finely chopped)
2 cloves of garlic (finely chopped)
1/4 Cup olive oil
1/2 Cup couscous (boiled in chicken stock)
2 Bunches parsley (preferably organic Italian parsley)
2 Medium tomatoes
1/4 Cup lemon juice
1 tsp Sea Salt
1/4 balsamic vinegar
1. Boil a ½ cup of chicken stock and add couscous. Remove from heat and cover.
2. Let couscous steam for about 10 minutes, then fluff with fork.
3. Allow to cool to room temperature.
4. Finely chop onions, garlic, parsley leaves and tomatoes. Mix with couscous.
5. Make a dressing out of lemon juice, balsamic vinegar, olive oil and sea salt.
6. Mix all together in a bowl.
7. If you want more spice, throw in some fresh ground pepper and/or chili flakes to taste.