I was asked to provide a recipe for an upcoming article I’m writing for Cairo West Magazine, so I thought I’d share it here too.
Tabbouleh is a common salad dish here in the Middle East. It’s really simple to make and is perfect if you’re looking for a quick potluck idea. We actually did a version of Tabbouleh at our Petra Kitchen cooking class on our recent trip to Jordan. Traditionally tabbouleh uses bulgar, but I usually substitute couscous instead because that’s what I typically have on hand. Enjoy!
Couscous Tabbouleh (serves 8-12)
1/3 cup couscous
500 g tomatoes (diced)
2 cups parsley (finely chopped)
2 cups mint leaves (finely chopped)
1 large onion (diced)
¼ cup extra virgin olive oil
¼ cup lemon juice
1 tbsp salt
1. Prepare couscous according to package directions. Put in fridge for 15 min to cool.
2. Put tomatoes in large bowl and sprinkle with salt.
3. Add onions, parsley and mint.
4. Stir in couscous.
5. Add lemon juice and olive oil. Mix well and serve.