Tabbouleh

I have made this couscous salad many times, especially when I want something quick with fresh vegetables. It's not classic tabbouleh, but this recipe, called French-style taboule, works very well as a side dish or a light main course, especially in summer. The ingredients are simple and readily available, and the couscous cooks in just a few minutes, without any hassle.

Quick Info

Total time: 20-25 minutes
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Servings: 2-3
Difficulty: easy
Recipe type: couscous salad, quick side dish

Ingredients

3 tomatoes
1 onion
1 red bell pepper
4 tablespoons olive oil
1 cup couscous
2 cups water
1 tablespoon tomato paste
1 tablespoon lemon juice
zest of one lemon
1 teaspoon dried mint
1 teaspoon dried basil
salt
pepper
(optional) 1-2 whole garlic cloves, unpeeled

Preparation method

1. Wash and peel the tomatoes, onion, and bell pepper. Cut them into larger cubes, not too small.
2. In a large skillet or pot, heat the olive oil.
3. Add the chopped vegetables. Sauté them lightly over medium heat for 2-3 minutes, stirring occasionally. They should just soften a bit, not fry hard.
4. Add the tomato paste over the vegetables and mix well.
5. Pour in the 2 cups of water.
6. Add salt, pepper, lemon juice and zest, dried mint, and basil. If desired, add the whole garlic cloves, unpeeled (remove them at the end).
7. Let it boil for 3-4 minutes, just enough for the flavors to mix. Do not let the vegetables cook too long, so they don’t become too soft.
8. Sprinkle the couscous over the vegetables, mix gently, and cover.
9. Turn off the heat and let the pot sit covered for 10 minutes. During this time, the couscous absorbs the liquid and expands.
10. After 10 minutes, fluff it gently with a fork to separate the grains and make it airy.
11. If you added garlic, remove it now. The salad is ready to serve, warm or at room temperature.

Why I make this recipe often

It helps me when I don’t have much time but want something tasty and filling with vegetables. Couscous cooks quickly, and the ingredients are basic. This recipe works well as a cold salad or a light main dish.

Tips and variations

Tips

- Do not let the vegetables boil too much – the salad is better when they have a bit of texture.
- Fluff the couscous with a fork, not a spoon, to prevent it from sticking.
- If you want more acidity, you can add extra lemon juice at the end.

Substitutions

- Tomato paste can be omitted if you don’t have it, but it helps with flavor.
- Olive oil can be replaced with any neutral oil, but the flavor will be different.
- You can use another type of bell pepper, but red is sweeter.

Variations

- Add chopped fresh parsley at the end for an extra freshness.
- For a more intense flavor, use fresh mint instead of dried.
- If you want a spicy dish, you can sprinkle some chopped chili pepper.

Serving ideas

- It works as a side dish with meat or fish.
- It can be packed in containers for takeout.
- It’s also good at cold buffets or as a vegetarian main dish.

Frequently asked questions

1. Can I use another type of grain instead of couscous?
You can try bulgur, but the time and amount of liquid will change. For this recipe, couscous works the simplest.

2. Should this salad be served warm or cold?
You can eat it warm, but it’s also good at room temperature or cold. If you keep it in the fridge, let it sit out for a bit before serving.

3. What should I do if the couscous hasn’t absorbed all the liquid?
Cover it again and let it sit for another 5 minutes, without heat. If there’s still liquid, carefully drain the excess.

4. Can it be made without mint or basil?
Yes, but it will have a simpler taste. You can substitute with parsley or cilantro if you prefer.

5. Can I use canned vegetables?
I do not recommend it, as the texture becomes too soft and the taste is not as fresh.

Nutritional values (estimated)

For a medium serving (from 3 servings): approximately 260-300 kcal, 8g fat, 47g carbohydrates, 6g protein. These are approximate values, depending on how much oil you use and the size of the vegetables.

Storage and reheating

It can be stored in the fridge, in a covered container, for up to 2 days. I do not recommend keeping it longer, as the vegetables lose their texture. It does not need reheating, but if you want, you can microwave it for a short time or heat it gently in a skillet, just enough to warm it up slightly.

Tomatoes, onion, and bell pepper, cleaned, washed, and cut into larger cubes, are placed in a pot with heated oil to sauté a little. We add tomato paste, water, salt, pepper, lemon juice and zest, mint, and basil. After 3-4 minutes of boiling, we add the couscous, cover it, and turn off the heat. After 10 minutes, we gently mix with a fork, and then it can be served. Optionally, you can add 1-2 unpeeled garlic cloves and remove them at the end. The vegetables should not be too soft, so they should not be boiled too much.

 Ingredients: 3 tomatoes, 1 onion, 1 red bell pepper, 4 tablespoons olive oil, 1 cup couscous, 2 cups water, 1 tablespoon tomato paste, 1 tablespoon lemon juice, grated lemon zest, 1 teaspoon dried mint, 1 teaspoon dried basil, salt, pepper

 Tags:  tabbouleh