This Middle Eastern inspired salad is vibrant fresh and perfect as a summer salad
Or as accompaniment to grilled fish or meat.
Ingredients
250g cooked couscous or fine bulghur
3 cucumbers finely diced
3 tomatoes finely chopped
1 medium green onion finely sliced use common onion if no green onion
1 lemon juice
1 big bouquet of parsley finely sliced
Few leaves of coriander finely sliced
One bunch of chopped fresh mint
1 capsicum finely sliced
Salt and pepper
4 tbsps extra virgin , cold pressed Olive oil
Optional : ½ teaspoon of Sumac
Methods
Cook the couscous link
Bulghur method :
Put the bulghur in a bowl cover it with 250ml of boiling water,
Cover the bowl and
Let it sit at least 20 minutes.
Let it cool.
Salade :
You need the chop the vegetable as finely as possible.
Mix all the finely sliced ingredients with the couscous,
Add lemon juice and olive oil
Add salt and pepper
Mix well.
Adjust seasoning and olive oil as needed
For best results, cover the tabbouleh and refrigerate for 30 minutes
Or as accompaniment to grilled fish or meat.
Ingredients
250g cooked couscous or fine bulghur
3 cucumbers finely diced
3 tomatoes finely chopped
1 medium green onion finely sliced use common onion if no green onion
1 lemon juice
1 big bouquet of parsley finely sliced
Few leaves of coriander finely sliced
One bunch of chopped fresh mint
1 capsicum finely sliced
Salt and pepper
4 tbsps extra virgin , cold pressed Olive oil
Optional : ½ teaspoon of Sumac
Methods
Cook the couscous link
Bulghur method :
Put the bulghur in a bowl cover it with 250ml of boiling water,
Cover the bowl and
Let it sit at least 20 minutes.
Let it cool.
Salade :
You need the chop the vegetable as finely as possible.
Mix all the finely sliced ingredients with the couscous,
Add lemon juice and olive oil
Add salt and pepper
Mix well.
Adjust seasoning and olive oil as needed
For best results, cover the tabbouleh and refrigerate for 30 minutes
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