Tabbouleh is a somewhat nebulous concept. I have come across it many times over the course of the year: at the cooking classes which I attended, at picnics, at Pot Luck, and prepared by a friend for a lunch at Baggersee. The ingredients appear variable: the base is apparently meant to be bulgar wheat, but in most of the dishes I’ve sampled it has been couscous in centre stage. In terms of additions, again anything goes: most common seem vegetables, but I tried one at a picnic a few days ago containing tuna and crab. It can be served hot or cold, and keeps for several days.
The following is an outline recipe for about 4 servings: the trick with couscous is following the packet instructions and not drowning it, so check how much water you should add to your variety.
1 cup couscous
1.5 cups boiling water
1 vegetable stock cube
2 tbsp olive oil
Veg chopped finely: pepper, onion, shallot, tomato…
Handful of raisins, soaked in boiling water for a few minutes
1 tbsp lemon juice
1 tsp dried mint / some fresh mint leaves
- Mix the couscous with the crumbled stock cube and 1 tbsp of oil. Pour the boiling water over it and cover with clingfilm or a plate.
- After 5-10 minutes (in which you can chop the vegetables), fluff up the couscous with a fork.
- Stir in the other tbsp of oil, the vegetables, raisins, lemon juice, and mint. Add some parsley if you’re feeling fancy.
- Enjoy immediately or leave to cool.