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Tabbouleh Recipe with Couscous

Ingredients

  • 1/2 cup dry bulghur wheat
  • 1/2 cup dry couscous
  • 1 1/2 cups boiling water
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup good olive oil
  • 2 teaspoons salt
  • 1 cup minced scallions white and green parts (1 bunch)
  • 1 cup chopped fresh mint leaves 1 bunch
  • 1 cup chopped flat-leaf parsley 1 bunch
  • 1 hothouse cucumber unpeeled, seeded, and medium-diced
  • 2 cups plum tomatoes diced
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Place the bulghur and couscous in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
  2. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.