In the hot summer days – like we had all last week- I like to keep meals as simple as possible. I kept finding myself reaching for recipes in needs of fresh herbs just like this classic homemade tabbouleh recipe. It is quick and easy to make, chocked full of fresh herbs from my garden, and tossed with fresh organic lemon juice. You are going to love it !
Ingredients for 3 persons:
- 1 cup whole wheat couscous*
- 1 cup boiling water
- 1/2 lemon, juiced
- 1 teaspoon of olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, peeled and diced small
- 3 tomatoes
- 1 cup fresh mint leaves
- 1 cup parsley
*Note: For a gluten free version, use quinoa.
1 . Prepare the couscous: In a large bowl, pour the boiling water over the couscous and cover with plastic wrap or a plate of the size of the bowl. Let it sit for 15-20 minutes until softened. If the couscous hasn’t absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. Gently break apart and fluff the cooked couscous with a fork. Let it cool for 45 minutes.
2 . Tabbouleh: In your blender, combine the 3 tomatoes, cucumber, lemon juice, olive oil, mint, parsley, salt and pepper. Blend until it is smooth but don’t worry if there is still some chunk.
3 . Then combine the prepared couscous and this mixture and stir until well mixed. Add the cherry tomatoes. Leave in the fridge until serving.
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