Couscous Tabbouleh with Vegetables
6 servings
30 minutes
Couscous tabbouleh is a fresh, aromatic salad from Arabic cuisine. Originally made with bulgur, couscous adds a special tenderness to the dish. The combination of lemon juice, cumin, and coriander fills the salad with Eastern notes, while fresh vegetables and herbs make it light and juicy. Chickpeas add nutrition, turning tabbouleh into a hearty snack. It's the perfect dish for a hot day: refreshing and energizing. Tabbouleh is served chilled, often accompanied by lavash or grilled meat. Lightness, crunchiness, and spiciness are the main features of this exquisite salad that delights not only with its taste but also with its vibrant colors.
1
In a dry pan, roast cumin and coriander seeds.
- Cumin: 2 tablespoons
- Coriander seeds: 2 tablespoons
2
Grind them in a mortar.
3
Remove the zest from the lemon; chop the zest.
- Lemon: 1 piece
4
Mix couscous with cumin, coriander, and lemon zest, and pour boiling water in the ratio indicated on the package. If desired, you can stir in butter.
- Couscous: 200 g
- Cumin: 2 tablespoons
- Coriander seeds: 2 tablespoons
- Lemon: 1 piece
- Olive oil: 3 tablespoons
5
Finely chop zucchini, peppers, tomatoes, cucumber, capers, herbs; leave a few sprigs of mint and cilantro for garnish.
- Courgette: 1 piece
- Tomatoes: 2 pieces
- Fresh red bell pepper: 1 piece
- Cucumbers: 1 piece
- Fresh yellow bell pepper: 1 piece
- Pickled capers: 6 pieces
- Fresh cilantro (coriander): 1 bunch
- Fresh mint: 1 bunch
6
Mix the vegetables with the cooked couscous.
7
Drain the excess liquid from the can of chickpeas. Fresh chickpeas can be used, but they need to be soaked for 12-18 hours before cooking.
- Canned chickpeas: 400 g
8
Add chickpeas to the couscous.
- Canned chickpeas: 400 g
9
Squeeze the lemon juice and add olive oil.
- Lemon: 1 piece
- Olive oil: 3 tablespoons
