Tabbouleh Salad

Name: Tabbouleh Salad
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 3 bunches fresh parsley, finely chopped; 1 bunch scallions, white and green parts, chopped; 1 Vidalia onion, diced; 6 large ripe tomatoes, or 12 ripe plum tomatoes, diced; 6 large ripe tomatoes, or 12 ripe plum tomatoes, diced; 2 cucumbers, peeled, seeded, and diced; 1 (10-ounce) box couscous; ¼ cup chopped fresh mint (optional); Juice of 2 lemons; ⅓ cup extra-virgin olive oil; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste

Preparation info

Serves
15

Difficulty
Easy
Ready in
30 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

The first time I had this delightful salad was in a Mediterranean restaurant. It was tangy and light and reminded me of summer. I went home that night and wrote down the ingredients so I could make it myself. George Storz, L-156, is a tabbouleh connoisseur and always lets me know when I’ve got mine just right.

Ingredients

3 bunches fresh parsley, finely chopped
1 bunch scallions, white and green parts, chopped
1

Americas
United States
Gluten-free
Vegan
Summer

Method

Combine the parsley, scallions, onion, tomatoes, and cucumbers in a large pot of cold, salted water and set them aside to soak.

While the vegetables are soaking, prepare the couscous according to the package directions. As soon as you’ve fluffed it, spread it on a sheet pan and put it in the freezer for 10 to 15 minutes.

Combine the vegetables, couscous, mint, lemon juice, and o