Oriental Tabbouleh Salad
4 servings
40 minutes
Tabbouleh is a jewel of Eastern cuisine, a salad with vibrant aromas and freshness. Although traditionally associated with Lebanon and the Middle East, this couscous version adds an interesting Indian twist to the dish. The combination of tender couscous, ripe tomatoes, crunchy cucumbers, and fragrant herbs—parsley and mint—creates a light, refreshing taste. Dressed with lemon juice and olive oil, it gains a tangy acidity and rich aroma. Tabbouleh is perfect as a standalone dish or as a side to meat and fish dishes. It refreshes wonderfully on hot days and energizes thanks to its healthy ingredients. This salad symbolizes summer, health, and lightness.
1
Cook the grain as instructed on the package. Let it cool.
- Couscous: 1 glass
2
Dice the tomatoes (without juice and seeds) into small cubes, peel the cucumbers and also dice them into small cubes, and slice the green onions into thin rings.
- Tomatoes: 500 g
- Cucumbers: 300 g
- Spring onion: 3 stems
3
Chop parsley and mint leaves.
- Parsley: 2 bunchs
- Fresh mint: 1 bunch
4
Add vegetables and greens to the cooled prepared grains, mix, season with salt, pepper, lemon juice, and olive oil.
- Tomatoes: 500 g
- Cucumbers: 300 g
- Spring onion: 3 stems
- Parsley: 2 bunchs
- Fresh mint: 1 bunch
- Lemon: 1 piece
- Olive oil: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
Chill in the refrigerator (30 minutes).
