Requires lots of chopping, but little of anything else.
Each of my friends makes it slightly differently, some add feta, others add much more cous cous. I do it like this:
3 bunches finely chopped parsley
1 1/2 cups chopped fresh mint
1 cup prepped cous cous
1 chopped firm tomato
½ chopped cucumber
1 red pepper
1 yellow pepper
1/3 finely chopped red onion
1/2 cup extra Virgin olive oil
1/4 cup fresh lemon juice
salt and pepper to taste
Prep the parsley and mint and set aside. In a large bowl, mix cous cous, tomatoes, onion, peppers and cucumber with lemon juice, salt and pepper. Mix in the parsley and mint and pour in the olive oil.
Et voila. I found the photo here.
I thought tabbouleh had bulgur not couscous
You’re right — I should specify this recipe isn’t strictly authentic, but it is strictly delicious. I use whole wheat cous cous because it takes all of five minutes to make.
I bet quinoa would work too if you’re looking to use something gluten-free.
This sounds amazing! I’m totally going to make it!