Name: Tabbouleh
Yield: Serves 6 to 8
Ingredients: 1 small yellow bell pepper, finely diced; 1 small green bell pepper, finely diced; 1 cup (50 g) finely chopped fresh mint leaves; 1 small red bell pepper, finely diced; 2 cups (100 g) finely chopped fresh flat-leaf parsley; 2 cups (80 g) finely chopped fresh cilantro leaves; Kosher salt and freshly ground black pepper; ½ cup (120 ml) fresh lemon juice (from 3 to 4 lemons); 2 garlic cloves, finely chopped; ½ cup (120 ml) extra-virgin olive oil; 1 small rib celery, finely diced; 1 small English cucumber, peeled, seeded, and finely diced; 1 small red onion, finely diced; 3 tablespoons instant couscous; 5 lemon segments, finely diced

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This super-fresh Middle Eastern salad is full of citrus and herbaceous goodness. It’s the perfect side dish for anything that contains bacon. And for the vegetarians in your life, it is really great just eaten with a fork or wrapped in a lettuce leaf with a few crumbles of feta cheese. This is one of those salads that gets better and better the longer it sits.