My homemade Lebanese tabbouleh
Servings: 6
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I never thought I could make a good tabbouleh until I made my own. It turns out, it's pretty simple and doesn't require any hard-to-find ingredients. Plus, you can customize it to your taste. Give it a try!
Ingredients
- 1.5 cup of uncooked couscous
- 1 cup of hot water
- 4 tomatoes diced in small cubes
- 1 yellow onion diced in small cubes
- 1 cucumber diced in small cubes put the cubes on a colander and sprinkle some salt over it, that will make it loose all the liquid.
- 1 yellow or orange pepper diced in small cubes
- ½ bunch of coriander leaves chopped
- ½ bunch of parsley chopped
- ½ bunch of mint leaves chopped
- 4 green lemons or limes their juice
- 8 tablespoons olive oil extra virgin
- salt and pepper
Instructions
- Heat the water, then pour it over the uncooked couscous cover it with plastic wrap. Let it rest for 5 minutes tightly closed, so the steam from the water will help you cook the couscous grain.
- While you are waiting dice the vegetables and prepare the lemon juice and the oil.
- When you uncovered the couscous you must loosen it up with the help of a fork, add salt and pepper, then add all the vegetables and the oil and lemon juice. Mix well, refrigerate at least one hour.
- Add the chopped herbs before serving and mix well again. Rectify seasoning if necessary.
Nutrition
Calories: 430kcal | Carbohydrates: 61g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 10mg | Potassium: 379mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1385IU | Vitamin C: 53mg | Calcium: 58mg | Iron: 3mg
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!