Tabouleh is a fresh and satisfying salad with couscous grain. Colourful and flavourful with the aroma of mint mixed with the olive oil, you will make this vegetarian recipe on repeat all year round!
This recipe that is so easy, fresh and flavourful. Tomatoes are not always in season yet but as soon as it will, buy local from your farmer and enjoy a perfect side dish!
Tabouleh Minty Fresh
Typically, in North America, I see Tabouleh made with parsley. It’s a no-no for me. You HAVE to take the plunge and try it with mint. It will change your tabouleh opinion for the best! Adding fresh mint is giving such a different taste, summer in a plate some may say.
Once ready and tossed well, I recommend you to let it sit for a minimum of 2 hours, over night even. The flavours blend together with time and it’s even more delicious!
ONE MILLION DOLLAR QUESTION: How do you write tabouleh? Tabbouleh, tabouli or tabbouli?
Did you feel the sun on your skin? Fresh and juicy veggies tasting like heaven… Be brave… Spring is shy but let’s hope it is to save our energy for the crazy summer coming up!
Don’t forget to check my how to section where I show you the main types of vegetable cuts!
- 1 cup couscous grain
- 1 and half cup boiling water
- 4 juicy tomatoes
- 1/4 yellow pepper
- 1/4 green pepper
- 1/4 red pepper
- 2 branches of mint chopped
- 4 tbsp olive oil
- Salt and pepper to taste
- Put the couscous in a large bowl and add the water. Stir well, let it cook alone and let it cool down.
- Cut in brunoise the tomatoes and the different peppers. Add it to the couscous and toss well.
- Chop the mint and add the olive oil little by little and toss well. Depending on your taste, you might want to add another spoon or so of olive oil.
- Add some salt to taste.