With the heat we’ve had this weekend, that’s all I felt like and it’s a great accompaniment for any barbeques.
In Australia, the most common tabouleh is the Lebanese version, with lots of parsley, but what I grew up with is the Mediterranean version with couscous, which I find more refreshing and savoury – without too much herb and green.
For other variances you can replace the couscous by quinoa, bulgur, or even brown rice for a gluten free version.
Note: The couscous variance, is much better cooked a day before and left overnight in the fridge so the couscous absorbs the juice.
- 200g Couscous
- 1 Cucumber
- 3 Tomatoes
- 1 Green Capsicum
- 1 Onion
- 2 Lemons
- Olive Oil
- Salt & Pepper
1- In a large bowl place 200g of couscous
2- Cut in small dices cucumber and capsicum and add to the bowl
3- With you Casa Peeler, peel the onion. Hold it with a fork and brush it to obtain thin strips of onion and add to the bowl.
4- With you Casa Peeler, peel the tomatoes (so they will give more juice and help the couscous grow). Cut the tomatoes in small dices and add to the bowl too.
5- Thinly cut mint to your liking and add to the bowl.
6- Give everything a good mix (better use your hands).
7- Add 6 – 7 spoons of olive oil and squeeze juice out of the lemons.
8- Add salt & pepper and mix again.
9- Cover and leave in the fridge overnight.