Couscous Tabbouleh: How to Make the Middle Eastern Salad
Written by MasterClass
Last updated: Aug 11, 2022 • 2 min read
Couscous tabbouleh salad has a fluffier, more tender texture than the classic versions featuring bulgur. Learn how to make this light and refreshing side dish.
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What Is Couscous Tabbouleh?
Couscous tabbouleh (also known as “tabouli” or “tabouleh”) is a Middle Eastern salad of finely chopped fresh herbs, tomatoes, green onions, and couscous in place of traditional bulgur wheat. Couscous is a North African type of pasta made from crushed durum wheat semolina flour and water shaped into small granules. You can serve couscous tabbouleh with lettuce leaves or warm pita.
What Is the History of Tabbouleh?
Tabbouleh may have originated in the area that today comprises Syria and Lebanon and is popular throughout the Middle East. Tabbouleh recipes vary not only regionally but also between individual households. In general, the famous Lebanese version tends to be more herb-heavy, with some versions omitting the bulgur entirely.
4 Tips for Making Couscous Tabbouleh
When making couscous tabbouleh, consider the following tips:
- 1. Chiffonade the herbs. “Chiffonade” is a French cooking technique for slicing leafy herbs and vegetables into thin ribbons. Roughly chopping the herbs or using a food processor can cause bruising.
- 2. Experiment with herbs. Try replacing the flat-leaf parsley and mint with curly parsley, cilantro, dill, or basil for different flavors.
- 3. Try different bases. If you do not have couscous on hand, try substituting Israeli couscous, farro, or quinoa for a gluten-free version.
- 4. Use the parsley stems. Flat-leaf parsley stems are full of flavor, so use them in addition to the leaves (just discard any tough parts).
Couscous Tabbouleh Salad Recipe
makes
prep time
30 mintotal time
32 mincook time
2 minIngredients
Note: The total time does not include 30 min of inactive time.
- 1
In a small saucepan, bring ¾ cup water to a boil.
- 2
Add 1 tablespoon oil and couscous to the water; stir once or twice, cover, and remove from heat. Let sit covered, off the heat for 10 minutes.
- 3
Fluff the couscous with a fork.
- 4
Meanwhile, dice tomato; scrape tomato and its juices into a large bowl.
- 5
Season the tomato with ½ teaspoon kosher salt, pepper, lemon juice, allspice, cinnamon, pomegranate molasses, and remaining olive oil. Set aside for 20 minutes so that the tomato can release its juice.
- 6
Meanwhile, chiffonade parsley leaves and tender parsley stems and mint leaves by bunching herbs together in a pile and slicing with a sharp knife using a smooth pulling motion, being careful not to work the knife up and down, which can cause bruising.
- 7
Trim root ends and tips and thinly slice white and green parts of scallions.
- 8
Add the herbs and couscous to the tomato mixture and toss to coat. Taste and adjust the seasoning.
- 9
Serve with lettuce leaves and pita if desired for scooping. Store leftover tabbouleh in an airtight container in the refrigerator for up to 5 days.
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