On-the-go meals get a fresh update with tabbouleh
Life moves fast and sometimes cooking at home feels like a challenge. When the goal is to avoid wasteful trips to a restaurant and skip boring sandwiches, tabbouleh becomes an appealing option. It offers a quick, wholesome answer that can fit into a busy schedule without compromising flavor or nutrition.
This dish presents a plate that is bright, nutritious, and straightforward to prepare. The traditional recipe once paired vegetables with parsley and bulgur, a wheat-based grain. Over time, tabbouleh has evolved while keeping its signature spirit. The main carbohydrate and protein now come from couscous, and the amount of parsley is reduced to balance the flavors, creating a modern take on a classic Lebanese staple.
Within Arabic cuisine, tabbouleh is a staple in mezze, a collection of small dishes often enjoyed with drinks. It remains popular because its components are affordable and easy to source, making it a go-to starter or accompaniment for a casual gathering.
- 80 grams precooked couscous
- 100 grams tomatoes
- 20 g chives (onions can also be used)
- Juice of 1 lemon or 1 lime
- Extra virgin olive oil
- Salt
- Pepper
- Fresh mint
- Fresh parsley
Start by preparing the couscous. Place it in a bowl and add two or three tablespoons of water along with a squeeze of juice. Stir until the mixture looks smooth and uniform. The goal is to hydrate the couscous just enough to separate the grains and achieve a light, fluffy texture.
Next, wash the tomatoes and dice them as finely as possible. Chop the spring onion or onion into very small pieces and fold them into the couscous base. These vegetables provide sweetness and a juicy bite that balances the tartness of the citrus and the herbal brightness of the greens.
Wash and thoroughly dry the parsley and mint. Finely chop both herbs and mix them into the bowl. Since herbs form a core part of tabbouleh, using a generous handful of each helps deliver the dish’s distinctive aroma and vibrant color. The balance of herbs, citrus, and olive oil is essential, so taste as you go and adjust the seasoning if needed.
As a finishing touch, drizzle extra virgin olive oil over the mixture, then season with salt and pepper. A generous squeeze of lemon or lime juice brightens the flavors, and a final stir ensures every grain is lightly coated. The result is a refreshing salad that shines whether served as a side or a light main course.
Tips for perfection: letting the prepared tabbouleh rest for a short period allows the flavors to meld. If the mixture seems too dry, a splash more water or a touch of olive oil can restore the ideal consistency. Fresh herbs make a noticeable difference, and using cold ingredients helps keep the dish crisp and vibrant even after serving.