Quick Tabbouleh Salad with Couscous

Summer is the time for various salads. Some swear by potato salad, others by lettuce or Greek salad, and some cant imagine summer without tomato or cucumber salad. Regardless of which group you belong to, we recommend trying tabbouleh salad at least once, which is one of the most popular Lebanese dishes. Traditionally, it is made with bulgur, but in the summer heat, couscous is an excellent substitute, which doesn’t even need to be cooked—just pour boiling water over it.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 0.5 cups Couscous, dry

  • 1 cup Soup base, chicken, cube

  • 1 piece Sweet potato, unpeeled, fresh

  • 2 piece Tomato, red

  • 2 piece Onion, raw

  • 1 bouquet Parsley, fresh

  • 0.5 bouquet Mint

  • 3 spoons Juice, lemon

  • 3 spoons Oil, olive

  • 0.5 teaspoons Salt, table

  • pieces Spices, pepper, black

Steps

  1. Heat the broth or water, lightly salted, until boiling. Pour the couscous into a bowl. Cover it with enough hot broth or water to submerge all the grains. Cover the bowl and let the couscous absorb all the liquid and swell.

  2. Meanwhile, prepare the vegetables and herbs. Remove the seeds from the tomatoes and cucumbers and cut them into pieces. If the cucumber has a tough skin, peel it before cutting. Slice the white part of the spring onion into pieces, and cut the green stem into rings. Coarsely chop the parsley and mint.

  3. Once the couscous has swollen, fluff it with a fork to separate the grains. Add the chopped cucumber, tomato, spring onion, parsley, and mint, and mix the ingredients well.

  4. In a small bowl, prepare the dressing by mixing lemon juice, olive oil, and salt. Pour the prepared dressing over the ingredients in the bowl. Gently mix again to ensure the dressing is evenly distributed. Adjust seasoning with more lemon or salt if needed, and optionally add a bit of ground pepper.

  5. The salad can be served immediately, but it’s even better if stored in the refrigerator for 2-3 hours (or overnight) before serving to cool thoroughly.

Nutrition Information (Per 100g)

  • Calories: 92.06 kcal
  • Fat: 3.18 g
    • Saturated Fat: 0.32 g
  • Carbohydrates: 12.61 g
    • Sugars: 1.59 g
  • Protein: 1.59 g
  • Fiber: 0.95 g