{"id":733,"date":"2023-10-04T18:05:02","date_gmt":"2023-10-04T07:05:02","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=733"},"modified":"2025-01-31T06:42:50","modified_gmt":"2025-01-30T19:42:50","slug":"tabbouleh-salad-with-couscous","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/salad-dinner\/tabbouleh-salad-with-couscous\/","title":{"rendered":"Tabbouleh Salad with Couscous"},"content":{"rendered":"\n

This delightful Tabbouleh Salad is such a joy to eat. It pairs exceptionally well with some beautiful roasted meats for a hearty dinner. The Tabbouleh Salad originates from Lebanon; a salad rich in beautiful herbs of Mint, Parsley and Cilantro paired with some sharp acidic notes of Lemon. It\u2019s a lovely dish bursting with flavor and helps to cut through the fattiness of your favorite roasts meats

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How to make a classic Tabbouleh Salad<\/h2>\n\n\n\n

The components of a Tabbouleh Salad are very traditional, and you don\u2019t typically see many variations from this in typical Middle Eastern cooking. The core ingredients in a Tabbouleh Salad are the classic combination of Parsley, Cilantro, and Mint. These three herbs are all equally portions out into the salad, and roughly chopped to form the leafy green element of the Salad

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The flavor that the combination of these three herbs produce is simply amazing. Intense, herbaceous aromas and flavors are what immediately hits you as soon as a good quality Tabbouleh Salad is in the area. It is important to use fresh Herbs and only cut them right before you\u2019re about to serve the Salad. If you cut the herbs too early, they will begin to lose their flavor and aromas. So as a rule, always cut the herbs right before service

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Cut all of the herbs and vegetables the same size for the best Tabbouleh Salad presentation and texture<\/figcaption><\/figure>\n<\/div>\n\n\n
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To cut or to tear Herbs?<\/h2>\n\n\n\n

There is an age-old theory that you must always tear your fresh herbs by hand, and never cut them using a knife. The theory goes that the metallic knife will somehow force the herbs to lose all of their flavors. I can tell you that this is not true, and tearing by hand or cutting will yield the exact same result. We\u2019re fans of cutting with a knife, this way you can get more uniform and even pieces of the three herbs in this Tabbouleh Salad with Couscous dish

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The classic Vegetable combination in a Tabbouleh Salad are Tomatoes, Cucumber, and Red Onion<\/h2>\n\n\n\n

This combination of vegetables is typical of a Tabbouleh Salad, and brings a wonderful flavor, body, and texture to the dish. Each vegetable plays a critical role in the Tabbouleh Salad and, like any other dish, should be good quality and ripe

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The Tomato is where a subtle sweetness and acidity in the Salad lies. Tomato also gives a wonderful body to the salad, making it more of a hearty meal. You can use any kind of Tomatoes you like. We would simply recommend you use ripe Tomatoes that are packed full of flavor. Some good choices would be Roma Tomatoes, Heirloom Tomatoes, or Truss Tomatoes

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The Cucumber and Red Onion add some vibrancy as well as a wonderful crunchy texture to the Salad. We recommend cutting the vegetables quite finely, so they don\u2019t completely overpower the herbs in the dish. We also recommend cutting all of the vegetables into the same size. This uniformity will help with the overall texture of the dish, and ensure every bite has an equal amount of ingredients in it

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This Tabbouleh Salad is perfect to enjoy on its own, or as a filling in your favorite wrap!<\/figcaption><\/figure>\n<\/div>\n\n\n
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How to prepare Couscous<\/h2>\n\n\n\n

Quite a traditional pairing for Tabbouleh Salad is to combine it with Couscous which adds much more heartiness to the meal. For this recipe we are using Pearl Couscous which is a lovely ingredient and so simple to prepare. Think of preparing Couscous in a similar method to how you would prepare rice; bring to boil 1 \u00bd cup of salted water with 1 cup of couscous. Boil until al-dente, approximately 8 \u2013 10 minutes. For this recipe, leave to cool before combining with the salad as it is a cold served salad. That\u2019s it! Easy

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I remember eating Tabbouleh Salads as a kid at our local Lebanese restaurant. Which I guess at the time in the late 80\u2019s \/ early 90\u2019s was definitely a bit rarer to find around town. This restaurant who is unfortunately now long gone had these brilliant Tabbouleh Salads which were just overflowing with herbs and freshness. This recipe gets pretty close to replicating that beautiful salad

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