Taboule Salad With Couscous - A Recipe With A Photo Step By Step

Tabbouleh with couscous is a delicious and juicy instant salad.

Ingredients

Couscous - 150 g

Tomatoes - 2 pcs.

Cucumber - 1-2 pcs.

Green onions - 2 pcs.

Parsley - 30 g

Olive oil - 3 tablespoons

Lemon juice - to taste

Garlic - 1 clove

Salt, pepper - to taste

• 83 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

Tabouleh is considered a fairly popular salad of oriental cuisine, the main components of which are bulgur and herbs. But Bulgars in this dish are often replaced with couscous. As for me, with this cereal, the salad turns out to be softer, and it cooks much faster, since the couscous does not need to be boiled - a short steaming in boiling water, and the porridge is ready. In addition, juicy tomatoes are added to the salad, and in some versions, cucumbers (optional). A prerequisite for a salad is a lot of greenery. You can diversify it with various types of greenery or get by with several types, most importantly, in large quantities. Salad dressing is made with olive oil and lemon juice.

On the one hand, the Tabouleh salad with couscous has freshness and lightness, and on the other hand, it is full. Thanks to the bright vegetables and herbs, the salad has an attractive and rich appearance.

Pour the groats into an enamel bowl, pour boiling water, salt to taste, stir, set aside for 5 minutes, covering with a lid. The ratio of cereals and water is 1: 2.

After the specified amount of time, the water is completely absorbed into the couscous, which in turn will swell properly. There is no need to cook this cereal, it cooks so quickly. After that, cool the couscous completely, beat with a fork.

In the meantime, prepare the other salad ingredients. Rinse the vegetables, wipe with a towel. Cut the tomatoes into medium-sized cubes, combine them with the cooled couscous. Ideally, peel off the peel from the tomatoes, but you can not do this, then the pieces will preserve their integrity as much as possible during mixing.

Chop cucumbers in the same way, also add to the salad.

Rinse the parsley, shake off the drops, tear off the twigs, chop the leaves, add to the main composition. Next load the green onion shredder.

Pass the clove of garlic through a press, place in the mixture. Season salad with olive oil, squeeze lemon juice, based on personal preference. Pour in salt and ground pepper to taste, mix the mass thoroughly so that the flavors of all the ingredients combine with each other.

After mixing the food, let the Tabouleh salad stand so that the couscous will absorb the aromas of herbs and vegetable juice. In this case, it is better to put it in the refrigerator to cool it down.

Garnish with mint before serving.

Enjoy your meal!