Tabbouleh with raisins and mint
2 servings
25 minutes
Tabbouleh with raisins and mint is a fresh, light, and refreshing salad rooted in Eastern cuisine but fitting perfectly into European gastronomic traditions. Couscous infused with the aromas of herbs and citrus offers tenderness, while raisins add sweet notes that harmoniously contrast with the tartness of lemon. The rich flavor of cilantro, parsley, and mint makes this dish a true embodiment of freshness. It is perfect as a standalone light dish or as a side to meat and fish dishes. Its chilled version is especially good on hot days, providing a sense of coolness and richness at the same time. Historically, tabbouleh was made with bulgur, but modern variations with couscous have become popular due to its airy texture and quick preparation.
1
Pour 200 ml of boiling water over the couscous and cover tightly with a lid, let it steep for 15 minutes; spread the cooked couscous on a tray and cool in the refrigerator for 5 minutes.
- Couscous: 175 g
- Water: 200 ml
2
Soak the raisins in hot water, cover with a lid, and let steep for 3 minutes.
- Raisin: 25 g
3
Make a cross-shaped cut on the tomatoes and put them in boiling water for 1 minute, cool in cold water, and peel off the skin.
- Tomatoes: 300 g
4
Finely chop the cilantro, parsley, and mint, dice the onion into small cubes, and cut the tomatoes into larger pieces.
- Parsley: 10 g
- Mint: 7 g
- Coriander: 7 g
- Red onion: 20 g
5
Squeeze juice from the lemon and mix it with 70 ml of olive oil, add salt and pepper.
- Lemon: 0.5 piece
- Olive oil: 70 ml
6
Add herbs, tomatoes, and raisins to the slightly warm couscous, pour in the sauce, mix thoroughly, and refrigerate for 5-10 minutes.
- Couscous: 175 g
- Parsley: 10 g
- Mint: 7 g
- Coriander: 7 g
- Tomatoes: 300 g
- Raisin: 25 g
- Olive oil: 70 ml
7
Serve the tabbouleh piled on a plate, garnished with a lettuce leaf.
- Romaine lettuce: 60 g