Tabouleh is something that I have always wanted to try. This isn’t exactly a traditional recipe, as it is made with couscous instead of bulgar and has less herbs. I may have also thrown in a few things based in my personal tastes, ie serrano pepper (can’t live without a little spice!) It’s close enough though and delicious nonetheless! I hope you enjoy it too!
You will need:
2 cups couscous
2 cups vegetable broth
1 cucumber, seeded and diced
1 tomato, seeded and diced
1 small bell pepper, diced
1 serrano pepper, minced
1 two oz can of diced black olives
3/4 cup feta cheese
1 tbs chopped fresh mint
6 tbs olive oil
1 lemon, juiced
Salt and pepper to taste
First cook the couscous, I used whole wheat. Usually couscous is like rice, with a 1:1 ratio of broth to grain, but check your package instructions. You can cook it in water which the box probably instructs but you get so much more flavor when cooking with broth instead. Once the couscous is cooked- fluff and set aside to cool.
Next chop all your vegetables and add them to a large bowl. I added Serrano pepper to this for a little kick, if you don’t like spice leave it out.
In a small bowl whisk together olive oil and the juice of a lemon. Chop up some mint and add it to the dressing. (My CSA had a grab bag of herbs in it this week, one of which I thought was mint and just threw in, turns out it was sage haha oops!! We all make mistakes right? Thankfully the dish was still good, whew!)
Add the couscous to the veggies and pour the dressing on top stirring to combine. The couscous pretty much will immediately absorb all the dressing. If you want the salad to be more dressed you can make another batch and toss it in right before serving. I thought it was good without any extra though. Chill for at least 15 minutes in the fridge before serving.