in Middle East

Quick Tabbouleh with Couscous

updated

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Ingredients for 2 servings:

  • 60 ml vegetable stock
  • 60 ml couscous
  • 6 cherry tomatoes
  • 2 spring onions
  • ½ onion(s), red
  • 1 bunch of flat-leaf parsley
  • ½ bunch mint
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Total time approx. 20 minutes

perfect with falafel and mezze platters

Pour the boiling broth over the couscous, stir once, and let it swell for 5 minutes. Meanwhile, quarter the cherry tomatoes, slice the spring onions, finely dice the onion, finely chop the parsley, and finely slice the mint. Fluff the couscous with a spoon and stir in the vegetables. Add the lime juice and oil, and season the salad with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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