Make Ahead

tabouleh

June 20, 2011
Author Notes

Each family has its own seasonally iconic dish. In my family, our iconic summer dish is tabouleh. It reminds me of picnics on the beaches of Bretagne and Center City backyard BBQ's. And, best of all, it is a versatile, easy-to-make, healthy recipe that is easily transportable from kitchen to picnic blanket. —gourmettenyc

  • Serves 4
Ingredients
  • 1 cup couscous
  • 1 cup finely chopped curly-leaf parsley
  • 1 cup finely chopped mint
  • 1 cup finely chopped scallions
  • 1 cucumber
  • 2 medium tomatoes
  • 1/3 cup lemon juice (about 1 lemon)
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon salt
  • freshly ground black pepper
In This Recipe
Directions
  1. In a large bowl, soak couscous in 1 1/2 cups hot water for 20 minutes, or until water is completely absorbed.
  2. Meanwhile, finely chop parsley, mint, and scallions. Dice cucumber and tomatoes, eliminating seeds from both.
  3. Toss all ingredients together, adjusting for seasoning according to taste. Serve at room temperature.
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I'm Laura Loesch-Quintin, a food writer and photographer, as well as the voice behind the recipe blog gourmette•nyc. Originally from Philadelphia, I was raised in a French-American household where vinaigrette, cornichons, and clafoutis were (and still are) staples. When not cooking, writing, or photographing, I can usually be found exploring the food markets of New York City.