Tabouleh Salad

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There is nothing like buying a little bit of fresh herbs to give humph and a clean flavor to a dish. Sometimes all you need is a couple of tablespoons. And then you are left with a bunch of herbs without planned use. In comes the bunch of parsley I purchased for the Tyrolean Knodel I made again last week. I only needed a little and I had so much left.

I often freeze my fresh herbs but they tend to be left forgotten. Parsley is not a herb I use a lot so I wanted to make something different while still fresh. There is only one recipe that I know of that requires parsley in large quantity, the Tabouleh Salad.

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I would have to say Tabouleh is probably one of the first Middle Eastern foods I have ever eaten, it acompanied a Lebanese fast food dish. Tabouleh claims its origins in Syria and Lebanon but it became quickly popular all over the Middle East, each country putting a twist on it.

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I have consumed countless Tabouleh versions since my first one.  Some were an eye opener and many were a huge disappointment. I believe this recipe below is the best Tabouleh I have ever tasted. I really like the texture of the Israeli couscous in here, a nice variation but a similar size on the traditional bulgur. The seasoning is so simple but full of taste. The parsley is not overbearing in this recipe either. I highly recommend you give this one a try.

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I have you seen these nifty herb scissors? I got them for Christmas after I exclaimed jealousy to my mom who had gotten a pair as a hostess gift a couple of year’s back. Five blades easily chop up fresh herbs without bruising the leaves too much. A little plastic comb gets the herbs in the blades out. It’s my new favorite gadget.

 

Tabouleh Salad

Recipe Type: Salads & Soups
Cuisine: Middle Eastern
Prep time:
Cook time:
Total time:
Ingredients
  • 1 bunch of fresh parsley stems removed, chopped
  • 2 tablespoons of fresh mint, chopped
  • 1/2 medium onion, finely chopped
  • a handful of cherry tomatoes, quartered
  • 1/2 tablespoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dry Israeli cousous, cooked
  • 3 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
Instructions
  1. Combine all ingredients and mix well.
  2. Serve immediately or chill in refrigerator for 2 hours before serving.
Notes
Feel free to substitute the Israeli couscous with a regular couscous or the traditional bulgur.

 

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Guest
2 years 4 months ago

Israeli couscous is the best! I agree that herbs really brighten food, particularly in the dead of winter. This looks just fabulous, Evelyne.

Guest
2 years 4 months ago

What a great idea of using Israeli couscous in this salad…look so refreshing…perfect for the coming spring.
Hope you are enjoying your week Evelyne :)

Guest
The Squishy Monster
2 years 4 months ago

Oooh, I love the israeli cous cous in here…I always thought they looked like miniature pearls =)

Guest
2 years 4 months ago

I’ve never had tabouleh before and this was the firs time I learned about it. It looks very refreshing and delicious! And OMG herb scissors?! I’ve never heard of it before and how convenient! There’s always new kitchen tool that someone keeps inventing. I love it.

Guest
2 years 4 months ago

Love the herb scissors!

I used to date a Lebanese guy. Whenever I come across tabouleh, I inevitably hear his mom pushing a plate toward me, exclaiming: “Eat more tabouleh!” :-) That said, it really is a good salad.

Guest
2 years 4 months ago

This would be a great salad to add to my list of salads. I love those herb scissors. I want them too.

Guest
2 years 4 months ago

I cannot BELIEVE you have such scissors! That is awesome. Now on to the tabbouleh, I know what you mean about most of them being less than one would hope. This one looks great. I actually made a version tonight :).

Guest
2 years 4 months ago

I’ve only tried tabbouleh once and really loved it. I’ll have to try it again. It looks like just what I need right now – some refreshing flavors after all this winter food.

Guest
2 years 4 months ago

I have yet to find a tabbouleh recipe I really love. Then again, I’m not a ‘loads of parsley’ person, so I usually cut the parsley with other herbs. I know, not a true tabbouleh. BUT, I am dying to try yours..with all the parsley. Also..I prefer Israeli couscous too :)

Guest
2 years 4 months ago

I love Tabouleh, but I always eat it at restaurants or I buy it at Costco….Would love some homemade with fresh herbs like yours! Love the herb scissors!

Guest
2 years 4 months ago

I’ve had this before. Except they didn’t add enough tomatoes. Or maybe I like tomatoes too much, hard to say.

Guest
2 years 4 months ago

the Israeli couscous are beautiful! and anything packed with herbs i am a huge fan of. lovely recipe.

Guest

Oh Yum! I love the freshness of this salad… Tabouleh is indeed a perfect dish for using leftover parsley!

Guest
2 years 4 months ago

Great salad! I love that you made it with the Israeli couscous.

Guest
2 years 4 months ago

I adore tabouleh. This looks really wonderful with Israeli couscous.

Guest
2 years 4 months ago

I never liked tabouleh as a kid when my mom made it…but I’ve changed my mine since then! I love your idea of using Israeli couscous.

Guest
2 years 4 months ago

Tabouleh is such a refreshing salad! I love it especially when it is accompanied with fried pita bread!

Guest
2 years 4 months ago

Thank you so much for sharing your precious recipe with us! I know what you mean, sometimes they’re not as good as others but when you find a good tablouleh, stick with it 😀