Saturday, July 7, 2012

Speedy Tabouleh

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.

Serves 4-6
  • 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!

No comments:

Post a Comment