With the days getting warmer (one day, hopefully!), I have cravings for lighter foods. Like tabouleh. It’s a perfect summer salad made with cous cous, tomatoes, cucumbers, mint, parsley, and harissa, for those of you whol like the hot taste.
My father-in-law is a part of a cooking group and he and his friends meet probably once every few months to cook together. Each prepares one course and they eat together when it’s done. When I introduced tabouleh into their house, my father-in-law made it for one of their cooking group and they all loved it.
It has also become a typical summer picnic dish at my in-laws’s house!
I have the recipe from my father- who else! Here’s my tabouleh recipe. It’s wonderful when you have a larger amount of guests because it doesn’t really matter if you prepare 4 portions or 10.
You just need to cut the vegetables, herbs and prepare the cous cous and you’re done! The you just need to put it in the fridge and wait for a few hours!
You will need
Juice of 4 lemons
2 cucumbers, cubed
8 tomatoes, cubed
1 bunch of parsley
a few fresh mint sprigs
500 g cous cous
1 teaspoon harissa (optional)
2 teaspoons salt
200 ml warm water
1 cup olive oil
1/2 cup black olives
1/2 cup green olives
1 can chick peas (optional)
Put the cous cous in a bowl and add the hot water, olive oil, and lemon juice. Add the cucumbers and tomatoes, followed by the olives, chick peas (if you’re using them) and herbs. Add salt and pepper. Mix.
Cover with saran wrap and put it in the fridge. It’s best to leave it there overnight but a few hours work as well.
Tabouleh works wonderfully with other dishes, especially from Lebanese cuisine. However, you can eat it with any kinds of grilled meat, or feta cheese or if you’re vegetarian, eat it just like that.