2015 Cooking Club Week 23: Tabbouleh

IvyTheTerrible · 24-07-2015 9:21am #1

Hello everyone!
This week I decided to share a couscous salad recipe which is lovely and fresh in warm weather. (I know "real" Tabbouleh is made with bulgur wheat but I prefer it with couscous!).

Indredients:
250g uncooked couscous
4 ripe tomatoes
half a cucumber
3 spring onions
25g parsley
Zest of a lemon
6 tbsp olive oil
2 tbsp lemon juice
1 crushed garlic clove

Method:
I recommend preparing this a few hours in advance, to let it get really cool in the fridge, and to let the flavours infuse.

Put the couscous in a bowl, cover with hot or boiling water, cover and let sit for 5 mins, until the water is absorbed. Fluff up the couscous with a fork.
Dice the tomatoes and cucumber (remove the cucumber seeds first). Slice the onions and chop the parsley finely. Add to the couscous with the lemon zest.
Whisk the olive oil, lemon juice and garlic together with some salt and pepper. Mix with the couscous, and keep in the fridge til you're ready to eat it.

Enjoy!

(I'm making this this evening, I'll post photos later).

Tilly · 24-07-2015 9:53am

Yummers! I love couscous. Thanks Ivy x

irish_goat · 24-07-2015 9:53am

I love tabbouleh. I normally add a handful of chopped celery for extra crunch as well.

Dizzyblonde · 24-07-2015 11:37am

I've never cooked couscous - I've only just gotten started with quinoa recently. This sounds delicious and I'm going to buy some couscous and try it

IvyTheTerrible · 24-07-2015 12:33pm

Dizzyblonde wrote: »

I've never cooked couscous - I've only just gotten started with quinoa recently. This sounds delicious and I'm going to buy some couscous and try it

Couscous is great, it's really really quick to cook and it goes with lots of things. Cheap as well.

Faith · 24-07-2015 4:06pm

Brilliant, I'm always looking for a reliable tabbouleh recipe!

eviltwin · 24-07-2015 4:15pm

How much water do you use? I am always making a mess of couscous by using too much water, is there a ratio that anyone knows that won't give me a soggy lump?

IvyTheTerrible · 24-07-2015 4:58pm

eviltwin wrote: »

How much water do you use? I am always making a mess of couscous by using too much water, is there a ratio that anyone knows that won't give me a soggy lump?

Ah, I don't know an amount, I go by ear, it works for me.
Just looked it up on some French pages, they say one cup of water for one cup of couscous.

CantGetNoSleep · 25-07-2015 9:32am

I use 150ml water for every 100g couscous

Dizzyblonde · 27-07-2015 5:04pm

I made it and it's delicious

I just had to keep the cucumber separate because some of us get indigestion.

IvyTheTerrible · 27-07-2015 6:18pm

Oh that looks lovely Dizzyblonde! Glad you liked it!

edeldonlon · 28-07-2015 5:21pm

Sent this link to my parents in Spain and it went down a storm today.

Thanks

tickingclock · 13-05-2016 1:05pm

Just made this for a BBQ later. The flavours will improve with time!

Marcusm · 10-06-2016 5:10pm

Dizzyblonde wrote: »

I made it and it's delicious
I just had to keep the cucumber separate because some of us get indigestion.

<picture snipped>

Don't mean to be picky but that's a couscous salad not tabbouleh. Tabbouleh is 90% parsley, tomato and onion and only a very small amount of bulgur wheat (or couscous). The balance is completely the opposite.

Roald Dahl · 23-05-2020 10:15am

Really enjoyed it and I was very happy with the ratio of parsley to cous cous.

We had this to go along with the recipe from Week 34 in 2011.

2015 Cooking Club Week 23: Tabbouleh

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