Tabouli or Tabbouleh ?

This long weekend, I spent sometime in my backyard. With the sunny weather, we decided to grill. The tandoori chicken was our standard dish to grill. For the side dish, I prepared this quick salad. A delicious Middle East recipe made with Bulgur wheat, parsley, tomatoes, mint, etc…When I lived in France, I came across this wonderful quick healthy salad. This recipe was shared by one of my Arabian friend. I prepare with the couscous grains, which is a staple food in Middle East and North Africa. My version is quick and ready to eat in 30 min, usually it is served the next day.

Ingredients:

Couscous: 1 cup

Tomato: ½ diced

Parsley: few leaves chopped (but I used Coriander leaves)

Mint: few leaves chopped

Cucumber: 3 tbsp Diced

Capsicum: red & green: 2 or 3 tbsp diced

Lemon Juice: ½ lemon

Olive Oil: 2 tsp

Salt: per taste

Lettuce: optional

Method

1. Rinse the couscous two or three times with water (as u do for rice). Drain the water, add the lemon juice & oil and keep cover for at least 15 minutes.
2. After 15 min, add the diced vegetables, adjust the salt and let it rest for another 15 minutes in the fridge or room temperature.

The tabouli is ready! I just served in lettuce leaf.The lemon is the key ingredient to make any salad dressing. I am sending this Middle Eastern Recipe to Jhiva for ingredients: Lime or Lemon hosted this month by Coffee.

Hope you enjoyed my salad!