Tabbouleh is a healthy and fresh middle-eastern salad made to accompany with a lot of rich food. I love eating Tabbouleh only when I am craving for simple, home-cooked meals, especially for my dinner.
I make several variations of the classic Tabbouleh. This one here is a couscous Tabbouleh. It’s absolutely fresh and full of crunchy elements. Whenever I am cooking chickpeas, I keep some aside to make an easy Tabbouleh salad for myself later and that’s what I did even today. Here’s the recipe, let me know how do you like it?
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
DIFFICULTY SCALE: Low
- Couscous – ½ cup
- Cucumber – 1
- Tomato – 1, medium
- Pomegranate – ½
- Garlic Cloves -2
- Lemon – 1, juice and zest
- Olive oil – 1 tablespoon
- Red onion – 1, small
- Hung curd – 1-2 tablespoons
- Boiled Chickpeas – ½ cup
- Cumin powder – 1 teaspoon
- Cilantro – for garnish
- Salt – to taste
- Cook the couscous as per instructions on the pack. Add some salt, olive oil and juice and zest of a lemon to add freshness to the couscous.
- Run a fork through the couscous to fluff it up once it’s cooked.
- Add the cooked couscous to a salad bowl. Add boiled chickpeas and mix well.
- Deseed the cucumbers and add them to the salad.
- Chop tomatoes and onion and add them to the bowl as well.
- Crush 2 cloves of garlic and mix it too.
- Cut a pomegranate and add seeds from half of it to the salad. This will give a nice sweetness to the salad.
- Add some salt, crushes cumin powder and lemon juice. Since the couscous has salt, add it accordingly.
- Garnish with some cilantro and serve fresh with a few dollops of curd.
Enjoy this wholesome East-Mediterranean salad.