Name: quick couscous tabbouleh
Prep time: 20 min
Cook time: 10 min
Total time: 90 min
Yield: 8
Ingredients: 2 cups chicken or vegetable broth; 10 oz box plain couscous (284g); pinch of sea salt & freshly ground pepper; 1 tablespoon olive oil; 3 cups flat leaf parsley leaves, chopped (Italian); 1 1/2 cups mint leaves, chopped; 3/4 cup thinly sliced green onion (or diced red onion); 1 1/2 cup diced tomatoes; 1/4 cup olive oil; 1/2 cup lemon juice; 2 tablespoons red wine vinegar; 1 tablespoon honey; 1 teaspoon crushed red pepper (chilli flakes); 2 fat garlic cloves (minced); pinch of ground cumin; a good pinch of sea salt & freshly ground pepper

Traditionally made with bulgur wheat, quick couscous tabbouleh uses instant couscous, making it simpler & faster to prepare than its more authentic – but not necessarily better, cousin. With handfuls of fresh herbs, a zesty dressing & juicy ripe tomatoes, this is the perfect summer salad to enjoy with grilled meats or wraps.

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I offer no apologies to the culinary purists for there are many of us that don’t want to bother with making tabbouleh in its traditional method of soaking the wheat. Instant couscous is ready in 10 minutes. I also like the couscous to herb ratio in my tabbouleh.

Traditionally there are a lot more herbs or a lot less wheat, whichever way you look at it. Because of this, I think this version has greater appeal for the masses. Although one is still left with that awkward green-flecked smile after eating. All in the name of good food. Lovoni xo

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quick couscous tabbouleh

Usually made with bulgur wheat, this version of tabbouleh uses instant couscous making it much faster to prepare than the traditional version. The tabbouleh is best made a couple of hours ahead of serving so the flavors have time to develop, although this isn't mandatory.

Prep Time20 mins

Cook Time10 mins

cooling time1 hr

Total Time1 hr 30 mins

Course: Salad

Cuisine: Middle Eastern

Keyword: tabbouleh

Servings: 8

Author: Lovoni

Cost: $5

Equipment

saucepan
large bowl
jar

Ingredients

2 cups chicken or vegetable broth
10 oz box plain couscous 284g
pinch of sea salt & freshly ground pepper
1 tablespoon olive oil
3 cups flat leaf parsley leaves, chopped Italian
1 1/2 cups mint leaves, chopped
3/4 cup thinly sliced green onion or diced red onion
1 1/2 cup diced tomatoes

LEMON DRESSING

1/4 cup olive oil
1/2 cup lemon juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon crushed red pepper chilli flakes
2 fat garlic cloves minced
pinch of ground cumin
a good pinch of sea salt & freshly ground pepper

Instructions

To make the dressing:

Combine all ingredients in a screw-top jar; shake well.
Pour the broth into a medium saucepan. Cover & bring to a boil. Remove from heat & stir in couscous, salt, pepper & olive oil. Cover & let stand for 10 to 12 minutes; fluff with a fork & tumble into a large bowl; let cool.
Add parsley, mint, green onion & tomatoes to couscous; gently stir to combine. Add dressing & gently stir to combine. Salad can be served immediately or made several hours or a day ahead of time for the flavors to develop. Makes about 6 cups.

Looking for more salads with a little twist? Check out these 10 salad recipes in parts 1 & 2.