Tabbouleh Ma’Couscous **RECIPE**

Throughout the Middle East, Tabbouleh is the salad that will be found on just about every table. No matter the region, every variation of this healthy Parsley and Bulgar Wheat salad abounds.

Interestingly, you can tell the region of the Levant by the amount of parsley vs. Burghul (as it’s pronounced in Arabic), that is included in each family’s recipes.  Our Syrian version, as I've included in the cookbook, is very green, meaning it is predominately parsley.  

These days, Tabbouleh has gone mainstream, and you’ll find it in many restaurants and as a favorite of many chefs. If this is not one of your favorite salads, you may want to try this traditional favorite with a new wrinkle…couscous!

This time around, I’ve substituted the Bulgar Wheat with Couscous, which is readily available in many supermarkets. This version is still full of the wonderful veggies we love, but you’ll find it to be less green and with a satisfyingly hearty bite.  And the lemon dressing adds a bright and tart accent to this salad.

You may even prefer using coriander leaves, cilantro, in place of the parsley. Even with a tweak here and there, our Middle Eastern diet is sure to please any vegetable-lover’s palate.

Tabbouleh Ma’Couscous

1 CUP COUSCOUS

1 1/2 CUPS WATER

DRESSING:

1 1/2 LEMONS, ZEST AND JUICE 

1/2 CUP AVOCADO OR OLIVE OIL

1 TEASPOON TAHINI

1 TEASPOON EACH: GROUND CUMIN AND CORIANDER

1 TEASPOON THYME LEAVES (FRESH OR DRIED)

1 TEASPOON SALT OR TO TASTE

DASH PEPPER OR ALEPPO PEPPER

1 CLOVE GARLIC, MINCED OR CRUSHED

1 BUNCH PARSLEY, LEAVES CHOPPED BUT NOT FINE

1 CUCUMBER, PEELED CUT INTO A LARGE DICE

2 TOMATOES QUARTERED AND CUT INTO A LARGE DICE

2 GREEN ONIONS, SLICED

1 TABLESPOON MINT, FRESH OR DRIED LEAVES FOR GARNISH

1/2 TEASPOON ALLSPICE, SPRINKLE FOR OPTIONAL GARNISH

Boil the water and add the Couscous. Simmer for 8 minutes or less until tender. It should have a bite to it.  Rinse with cold water and drain well to dry.

For the dressing: Mix the lemon juice, zest and oil.  Then add the Tahini, spices, salt, pepper and garlic. Blend well and set aside.

Place the couscous in a large bowl.  Add the parsley and vegetables and then mix in the dressing to taste. Chill before serving.

Sprinkle mint flakes overall before serving.  A sprinkle of allspice is another option, depending on your taste.