Tabbouleh

Ingredients for 4 servings:

• 450 ml water
• 2 tbsp soy sauce
• 200 g couscous or bulgur
• 1 onion(s), finely chopped
• 5 tbsp lemon juice
• 5 tbsp olive oil
• salt and pepper
• 2 cloves garlic, finely chopped
• 4 tomatoes, cut into cubes or wedges
• ½ cucumber(s), cut into 1/2 cm pieces
• 1 bunch parsley, finely chopped
• Mint, finely chopped
• 5 green olives, finely chopped
• 5 olives, black, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Arabic salad with couscous or bulgur and vegetables

Mix the water with the soy sauce (not traditionally used in tabbouleh, but it adds a little more flavor) and the lemon juice, pour over the couscous or bulgur, and let it swell. The lemon juice will soften the couscous even with cold water. Then fluff it up with a fork – the grain should be light and crumbly. Add a little more water if necessary. Finely chop the onion, garlic, and herbs and mix in a salad bowl with olive oil, salt, and pepper. Deseed and chop the tomatoes. Peel and dice the cucumber. Roughly chop the olives. Add everything to the salad bowl and mix. Then fold in the couscous as evenly as possible. Let the salad marinate for a while and season with lemon juice, salt, and pepper, if desired. It keeps well in the refrigerator until the next day. Instead of mint, you can also make the tabbouleh with lemon balm. Tip: Serve as a side dish or with a barbecue; it’s also a refreshing main course in summer.