Tabouleh is a Middle Eastern salad made with couscous or bulgur, tomatoes, and lots of fresh herbs and seasoning. Any variety of couscous will work but I like using pearl couscous (also known as Israeli couscous). By adding chickpeas and cucumbers, I bump up the protein and green content and transform this traditional mezze into a more substantial meal.
I love my tabouleh minty and lemony, but feel free to substitute parsley if you prefer, and add a little more olive oil. Using Persian (mini) cucumbers and grape tomatoes means less chopping and saves time, hence the “speedy” in the title.
This refreshing vegetarian/vegan salad can be prepared ahead of time and is perfect on a hot summer day.
- 8 oz. (uncooked) pearl couscous = 225g de couscous
- 2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
- 1 cup chickpeas, drained and rinsed = 150 g de pois-chiches
- 4 Persian cucumbers, chopped (about 2 cups) = 4 mini concombres, coupés en dés
- 10 oz. grape tomatoes, halved (about 2 cups) = 275g de tomates cerises, coupés en deux
- ¼ cup (packed) chopped fresh mint (or parsley, if you prefer)= 15-20 gr de menthe, ciselée (ou de persil, selon votre préférence)
- Juice from 2 large lemons = jus de 2 gros citrons
- Kosher salt, to taste = sel
- Freshly ground black pepper, to taste = poivre fraichement moulu
To cook pearl couscous: heat up 1 tablespoon olive oil in a medium saucepan, sauté pearl couscous until lightly browned (about 4 minutes). Add 2 ¼ cups boiling water. Reduce heat, cover and simmer until water is absorbed (about 12-14 minutes). Remove from heat and cool completely.
In a medium bowl, combine the cooked/cooled pearl couscous, chickpeas, cucumber, tomatoes and mint.
In a small bowl, whisk together the lemon juice, remaining olive oil, salt, and pepper. Pour the dressing over the salad and toss together to coat evenly.
Serve at room temperature. Enjoy!