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 cups uncooked couscous
- 1 cup hot water
- 4 tomatoes diced small
- 1 yellow onion diced small
- 1 cucumber diced small (salt and drain, see note)
- 1 yellow or orange bell pepper diced small
- ½ bunch coriander leaves chopped
- ½ bunch parsley chopped
- ½ bunch mint leaves chopped
- Juice of 4 limes
- 8 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Prep the vegetables: dice tomatoes, onion, cucumber, and pepper very small.
- Hydrate the couscous: Put the tomatoes and cucumber over uncooked couscous. Cover tightly with plastic wrap and let steam for 5 minutes.
- Fluff the couscous: Uncover couscous and loosen with a fork. Season with salt and pepper. If needed add fresh lemon juice to help the couscous loosen and fully hydrate.
- Mix: Add onion, bell pepper, lime juice, and olive oil. Mix well.
- Chill: Refrigerate at least 1 hour.
- Add herbs at the end: Right before serving, stir in chopped coriander, parsley, and mint. Taste and adjust seasoning.
Nutrition
Serving: 4Ounces | Calories: 361kcal | Carbohydrates: 41g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 13mg | Potassium: 405mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1362IU | Vitamin C: 40mg | Calcium: 33mg | Iron: 1mg
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!