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Author Notes: A simple guide to making tabbouleh - A recipe passed down from my (French) grandmother, using couscous instead of bulgur and lots of herbs. This salad can be served chilled or at room temperature as a delicious summer/spring accompaniment to grilled meat, or as a base for a vegetarian/vegan meal. Tabbouleh is a perfect salad to bring to a picnic or a barbecue: it's filling, healthy, and easy to make! - Clara
- 1-2 cups couscous
- 2-3 juicy tomatoes
- 2-3 handfuls each parsley, mint, and basil
- 1/4 onion
- 1-2 lemons
- olive oil
- Prepare a large mixing bowl. Dice the tomatoes, gently releasing/squeezing out their juices beforehand (if necessary) into the bowl. Chop the parsley, mint, and basil as fine or coarse as you'd like, mince the onion, and zest half of the lemon.
- Now, add the (raw) couscous, tomatoes, herbs, onion, lemon juice and zest to the mixing bowl and toss everything around. Generously season with salt/pepper, and add a nice drizzle of olive oil. Give the salad a final stir, cover it with plastic wrap, and let it rest in the fridge.
- Let the mixture sit for at least 15 minutes. Afterwards, taste for seasoning (especially salt, pepper, and lemon). The couscous may still have a bit of a crunch to it, that’s okay, but if it’s still very raw, add a few tablespoons of water (this can be necessary when the tomatoes are not juicy enough). Also, add more of any ingredient if you feel that it is underrepresented - herbs, tomato, onion, etc. Let it sit again for at least 15 minutes and then give it a final taste. This variation of tabbouleh is best when made at least an hour ahead of time, so that the flavors really absorb into the couscous. Enjoy!
- This recipe was entered in the contest for Your Best Picnic Recipe