This Middle Eastern Salad is vibrant, fresh and the perfect partner to accompany grilled fish and meat. This salad is inspired by the Tabouleh Salad (sometimes spelled tabouli or tabbouli), popular throughout the Middle East, has roots in Lebanese cooking. This fresh green vegan salad has a bit of a twist and features chopped fresh parsley, fresh coriander, fresh mint, tomato, sweet potato, corn, lemon juice and olive oil.
Tabouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh herbs. To achieve the right tabouleh texture, you will need to chop the vegetables as finely as possible. The true star in a tabouli recipe is the very finely chopped parsley, and lots of it! The parsley holds well against the citrus in the dressing; that’s why tabouleh is even better the next day.
This Summer Couscous Tabouleh Salad is slightly different than the original tabouleh. This version has bit of a twist and is fresh for summer evenings. The salad can be served for lunch and/or dinner.
HOW TO MAKE IT
- Start of to boil some water. Put 1 cup of couscous in a bowl, then add 1 cup of boiled water. Sprinkled the couscous with a little bit of olive oil , give it a stir and cover the bowl with a large plate to steam the couscous.
- In the meantime, peel the sweet potato and dice it in cubes of approximately 1 cm. Bake the sweet potato cubes in a 180C oven for 15 minutes with a sprinkle of olive oil, salt and pepper.
- Once the couscous has been steamed, add the sliced cherry tomatoes, corn, crumbled feta cheese, pomegranate seeds, baked sweet potato and chopped mint, parsley and coriander.
- Season the salad with olive oil, lemon juice, salt and peper.
- Give everything a good toss and enjoy your Summer Couscous Tabouleh salad!
- 1 cup of couscous
- 1 cup of boiled water
- 4 cherry tomatoes
- 1/2 cup of corn
- 1 sweet potato
- feta cheese
- 1/2 lemon
- 1 pomegranate
- olive oil
- fresh coriander
- fresh parsley
- fresh mint
- peper / salt
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