Lebanese Tabbouleh
2018-10-09
・ Serves 6 people
・
Source
Ingredients
| 2 | bundles of parsley, finely chopped | |
| 2 | long stems of mint leaves, finely chopped | |
| 4 | tomatoes, diced | |
| 1 | medium red onion, diced | |
| ½ | tsp | salt |
| ½ | tsp | cumin |
| ½ | tsp | (Lebanese) seven spices |
| ½ | tsp | black pepper |
| ½ | cup | fresh lemon juice |
| ¼ | cup | pomegranate paste (optional) |
| ¾ | cup | olive oil |
For the couscous
| 300 | g | couscous |
| ½ | tsp | salt |
| ½ | tsp | (Lebanese) seven spices |
Instructions
Mix couscous, salt, and seven spices in a small pot or bowl. Add boiling water until the couscous is just submerged. Stir, cover, and let it sit for five minutes.
In a large bowl, mix the herbs, tomatoes, and onion. Combine the spices, lemon juice, pomegranate paste, and olive oil, and mix everything thoroughly, then add the mixture to the large bowl.
Add the couscous and mix everything well. Mix again before serving.