Tabbouleh

Preparation info

  • Difficulty

    Easy

  • Serves

    6 to 8

Appears in

The Bacon Bible

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.

Ingredients

  • ½ cup (120 ml) extra-virgin olive oil
  • ½ cup (120 ml) fresh lemon juice (from 3 to 4 lemons)
  • 2 garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 cups (100 g) finely chopped fresh flat-leaf parsley
  • 2 cups (80 g) finely chopped fresh cilantro leaves
  • 1 cup (50 g) finely chopped fresh mint leaves
  • 1 small red bell pepper, finely diced
  • 1 small yellow bell pepper, finely diced
  • 1 small green bell pepper, finely diced
  • 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

Method

In a large bowl, whisk together the oil, lemon juice, and garlic and season well with salt and black pepper. Add the parsley, cilantro, mint, three types of bell peppers, celery, cucumber, onion, and couscous and toss well to combine. Cover and refrigerate overnight. The couscous will bloom and become soft from the juices of the vegetables.

Remove from the refrigerator and season with salt and pepper to taste. Stir in the lemon segments right before serving. Enjoy cold or at room temperature.