Vegetarian tabbouleh recipe with lots of veggies and aromatic herbs, drizzled with my best olive oil! Perfect for picnics, backyard gatherings, serve it into lettuce leaves for instance!
This is a very quick, healthy and delicious recipe to make and a good way to help those who are a bit reluctant towards vegetables to eat some and actually like them.
In Lebanon, tabbouleh is made with bulgur and mostly aromatic herbs, bulgur is made from whole wheat kernels that have been soaked and baked to speed up cooking time and add a nutty flavour to meals (source lesliebeck.com).
In Morocco, Tunisia, Algeria, tabbouleh is made with couscous, veggies and aromatic herbs, couscous is made by subjecting freshly ground whole wheat to a rigorous milling and rolling process (source lesliebeck.com)
My preference for tabbouleh is couscous and the North African way of making it, although ultimately Patty's way. I like to use bulgur for cereal risottos. Anyway you can make this tabbouleh with either couscous or bulgur, both can be found in the rice aisle of supermarkets, I always buy them pre-cooked, so handy and quick to make.
Add all the veggies you like, grated carrots, corn, red onion, all the herbs you like and as much as you like, make it spicy with salt, pepper and a pinch of cayenne, drizzle it with your best olive oil and, when serving, add a few drops of lemon juice in the dishes. Do not add lemon juice in your salad bowl as it will cook the veggies and your leftovers will be ruined.
If you like, you can also add shrimps or chicken to this tabbouleh.
3 cups (15.8 oz.) (450 g) of medium plain couscous ready in 5 or 10 minutes (I don’t like the fine one, it’s too fine for my taste)
10 multicolored cherry tomatoes, halved
3 peppers, red, yellow, orange, cut in strips
1 cucumber, seeded, cut in small sticks
7 radishes, sliced or cut in sticks
10 basil leaves, minced
10 mint leaves, minced
Lots of chives, minced
A pinch of cayenne
Salt and pepper to taste
Some olive oil
Some lemon juice
A few small lettuce leaves
Cook your plain couscous as per instructions on the pack, my way, I put the couscous into a large salad bowl, sprinkle a pinch of salt, boil some water and add the requested quantity to the couscous, cover it with aluminum foil well pinched closely around the edges
After 10 minutes, I run a fork into it to separate the grains and allow it to cool faster
Once cooled, sprinkle it with black pepper and a pinch of cayenne, add 3 or 4 tbsp. olive oil and toss it, add as much olive oil as needed so all the grains are moist, taste and adjust seasoning
Add all the vegetables and herbs, toss, adjust seasoning
When serving, add a lemon quarter into each dish, a few drops of lemon juice make the tabbouleh even fresher and delicious, plus it adds some moisture
If you’re having a picnic or party, you can serve your tabbouleh into lettuce leaves for example
This tabbouleh keeps for 2 days
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