Tabbouleh is a traditional salad of Lebanese cuisine, rich and super green, known for its spicy flavor. This version is recreated with couscous and not bulgur, resulting in a wonderfully fresh, healthy, and easy recipe.
Couscous Tabbouleh Salad
- 7 oz couscous
- ¾ cup vegetable broth
- 1 tomato Roma
- ½ small cucumber
- 2 small bell peppers different colors
- 20 black olives pitted
- ¼ cup fresh mint
- ¼ cup fresh arugula
- 1 lemon juiced
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil extra virgin
- Ground black pepper to taste
- Salt to taste
- Ginger zest to taste
- Heat the vegetable stock in a sauté pan with a tablespoon of olive oil, salt, and ground black pepper.
- When it starts to boil, remove from heat and add the couscous. Leave it cooking in the hot broth for 5 minutes with the lid on.
- After 5 minutes, add a tablespoon of olive oil and stir so that the couscous is not caked and the grain is loose.
- Cut the cucumber, colored peppers, and tomato into cubes.
- Cut the arugula and mint into small pieces.
- Mix all the ingredients in a salad bowl.
- Dress with lemon juice, salt to taste, vinegar, and extra virgin olive oil.
Plating over lettuce leaves gives the dish added freshness and color.
If you are allergic to gluten or want a gluten-free version, try replacing the couscous with quinoa. Varieties:
Add a teaspoon of grated ginger if you want to give it some added spice.