Couscous Tabbouleh with Raisins
8 servings
20 minutes
Couscous tabbouleh is a vibrant and refreshing dish from Arab cuisine, filled with a harmony of flavors. At its base is couscous soaked in a mixture of tomato and lemon juices with aromatic olive oil, making it tender and rich. Sweet raisins add a light fruity note, while fresh vegetables—cucumber, tomatoes, and peppers—contribute crunchiness and juiciness. Subtle hints of garlic, parsley, and mint enhance the dish with delicate herbal aromas. Traditionally served as a light side or standalone salad, it refreshes perfectly on a hot day. Its history is tied to the Middle East where such grain dishes were valued for their simplicity and health benefits.
1
In a small bowl, mix and whisk together tomato juice, lemon juice, and olive oil. Add couscous to the mixture and mix everything well. Cover with a lid and leave overnight.
- Tomato juice: 225 ml
- Lemon juice: 120 ml
- Olive oil: 125 ml
- Couscous: 350 g
2
Bring water to a boil in a small pot. Blanch the tomatoes and peel them. Cut the tomatoes in half, remove the seeds, and dice them. Slice the cucumber lengthwise, remove the seeds, and dice it. Place the vegetables in a separate bowl.
- Tomatoes: 3 pieces
- Cucumbers: 1 piece
3
Rinse the raisins and soak for 10 minutes. Then add them to the bowl with vegetables, and also add garlic. Cover the bowl and place it in the refrigerator overnight.
- Raisin: 115 g
- Garlic: 1 clove
4
The next day, mix couscous and vegetables in one container. Add mint and parsley. Cover with a lid and refrigerate for at least 4 hours.
- Parsley: 225 g
- Fresh mint: 55 g