Tabbouleh Salad with Parsley
4 servings
25 minutes
Tabbouleh is a refreshing and light salad that comes from traditional Jewish cuisine, although its roots trace back to the Middle East. In this variation, couscous is used instead of the usual bulgur, making it airy and delicate. Crunchy tomatoes, fragrant parsley, and green onions create a vibrant flavor ensemble, while lemon juice and olive oil add freshness and harmony. Tabbouleh is an ideal option for a summer snack or light dinner. It pairs wonderfully with meat dishes and suits a vegetarian diet. Serve it chilled for an even richer taste!
1
Pour boiling water over the couscous and let it sit for 20 minutes.
- Couscous: 200 g
2
Chop the tomatoes. Mince the green onion and parsley (without stems).
- Tomatoes: 300 g
- Parsley: to taste
- Spring onion: to taste
3
Mix parsley, onion, tomatoes, and couscous. Dress the salad with 4-5 tablespoons of olive oil and squeeze the juice of half a lemon. Add salt and pepper, then refrigerate to let the salad marinate. Lemon wedges can be added for decoration and flavor.
- Parsley: to taste
- Spring onion: to taste
- Tomatoes: 300 g
- Couscous: 200 g
- Olive oil: 5 tablespoon
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
