Couscous Tabbouleh Salad

Vegetarian Couscous Tabbouleh Salad Recipe from England

Region / culture: England | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Couscous Tabbouleh Salad is a refreshing and flavorful dish that combines the traditional Middle Eastern tabbouleh salad with the addition of couscous. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

Tabbouleh is a traditional Middle Eastern salad that is typically made with bulgur wheat, parsley, mint, tomatoes, and onions, dressed with olive oil and lemon juice. The addition of couscous to this classic dish adds a new twist and texture to the salad.

Ingredients

1 x 10 oz (283 g) package of plain instant couscous
0.5 cup of olive oil
3 to 4 tbsp of fresh lemon juice
minced zest of 1 lemon
0.75 cup of minced fresh mint
0.75 cup of minced fresh parsley, or half fresh parsley and half fresh basil or cilantro
0.25 cup of thin-sliced scallion rings, including green and white portions
1 x 12 oz (340 g) English or European cucumber, peeled, seeded and diced
0.33 cup of toasted pine nuts (optional)

How to prepare

Cook the couscous according to the instructions on the package, then remove from heat and set it aside.
Allow the couscous to sit for 5 to 10 minutes.
Transfer the couscous to a large bowl and immediately combine it with oil using a large fork to fluff the grains.
Once combined, stir in lemon juice to taste and let the mixture cool briefly.
Stir in the remaining ingredients into the couscous and add more salt if desired.
Cover the bowl and refrigerate for at least 1 hour or up to overnight.
Fluff the couscous again before serving.

Variations

Add diced bell peppers or cherry tomatoes for extra color and flavor.
Substitute quinoa for the couscous for a gluten-free option.
Add feta cheese or olives for a Mediterranean twist.

Cooking Tips & Tricks

Be sure to fluff the couscous with a fork after cooking to prevent clumping.

- Adjust the amount of lemon juice to suit your taste preferences.

- Toasting the pine nuts before adding them to the salad will enhance their flavor.

Serving Suggestions

Couscous Tabbouleh Salad can be served as a side dish with grilled chicken or fish, or as a light lunch on its own.

Cooking Techniques

The key to making a delicious Couscous Tabbouleh Salad is to cook the couscous according to the package instructions and to allow it to cool before adding the other ingredients.

Ingredient Substitutions

If you don't have fresh mint or cilantro, you can use dried herbs instead. You can also substitute the pine nuts with almonds or walnuts.

Make Ahead Tips

Couscous Tabbouleh Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to fluff the couscous before serving.

Presentation Ideas

Serve Couscous Tabbouleh Salad in a large bowl or on a platter garnished with fresh mint leaves or lemon slices for a beautiful presentation.

Pairing Recommendations

Couscous Tabbouleh Salad pairs well with grilled meats, seafood, or falafel. It also goes well with a glass of chilled white wine or a refreshing iced tea.

Storage and Reheating Instructions

Leftover Couscous Tabbouleh Salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply fluff the salad with a fork and serve at room temperature.

Nutrition Information

Calories per serving

Each serving of Couscous Tabbouleh Salad contains approximately 300 calories.

Carbohydrates

Each serving of Couscous Tabbouleh Salad contains approximately 30 grams of carbohydrates.

Fats

Each serving of Couscous Tabbouleh Salad contains approximately 15 grams of fat.

Proteins

Each serving of Couscous Tabbouleh Salad contains approximately 5 grams of protein.

Vitamins and minerals

Couscous Tabbouleh Salad is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains wheat and nuts (pine nuts). It may also contain gluten.

Summary

Couscous Tabbouleh Salad is a nutritious dish that is high in carbohydrates and fats, with a moderate amount of protein. It is also a good source of vitamins and minerals.

Summary

Couscous Tabbouleh Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. With its fresh herbs, tangy lemon dressing, and nutty couscous, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a warm summer day and I was visiting my friend Sarah, who had just returned from a trip to Morocco. She had brought back with her a cookbook filled with delicious and exotic recipes, and the one that caught my eye was Couscous Tabbouleh Salad.

As Sarah flipped through the pages of the cookbook, she explained to me that tabbouleh is a traditional Middle Eastern salad made with bulgur wheat, chopped vegetables, herbs, and a tangy dressing. However, this version of the salad substituted couscous for the bulgur, giving it a unique twist.

I was intrigued by the combination of flavors and textures in the recipe, and I knew that I had to try making it myself. Sarah graciously shared the recipe with me, and I eagerly set to work gathering the ingredients and following the instructions.

The first step was to prepare the couscous, which involved soaking it in boiling water until it was tender and fluffy. As I watched the tiny grains swell and absorb the water, I thought about the history of couscous and its origins in North Africa. It was fascinating to me how food could tell a story and connect us to different cultures and traditions.

Next, I chopped up a colorful array of vegetables – tomatoes, cucumbers, bell peppers, and red onions – and mixed them together with the cooked couscous. The vibrant hues of the vegetables reminded me of a painting, each ingredient adding its own unique flavor and texture to the dish.

The final touch was the dressing, a zesty blend of lemon juice, olive oil, garlic, and fresh herbs. As I whisked the ingredients together, the aroma of the herbs filled the air, transporting me to a bustling market in Marrakech where spices and herbs were piled high in colorful mounds.

Once the dressing was poured over the couscous and vegetables, I gently tossed everything together, making sure that each grain of couscous was coated in the tangy dressing. The salad looked like a work of art, with its vibrant colors and fresh flavors coming together in perfect harmony.

I couldn't wait to taste the finished dish, and when I finally took a bite, I was blown away by the explosion of flavors in my mouth. The light and fluffy couscous provided the perfect base for the crunchy vegetables and the zesty dressing, creating a symphony of tastes and textures that danced on my taste buds.

I knew that I had stumbled upon something truly special with this recipe, and I couldn't wait to share it with my family and friends. Over the years, I have made this Couscous Tabbouleh Salad countless times, each batch a little different as I tweak the ingredients and flavors to suit my taste.

As I sit here now, reflecting on that fateful day when I first discovered this recipe, I am filled with gratitude for the culinary adventures that have enriched my life. Cooking has always been a passion of mine, a way to express my creativity and share love with those around me.

And so, I will continue to cook and experiment, seeking out new recipes and flavors to add to my repertoire. But no matter where my culinary journey takes me, I know that the memory of that first taste of Couscous Tabbouleh Salad will always hold a special place in my heart.