French Tabbouleh differs from the Lebanese version in that we use couscous grain instead of bulgur.
250 g pre-steamed and dried fine grain couscous
1 tbsp olive oil
10 leaves of fresh mint
salt and pepper
Place the couscous grain in a large salad bowl.
Coarsely grate the tomatoes and cucumber and pour over the couscous. Squeeze the lemon and add to the bowl. Season with the olive oil, mint, parsley, salt and pepper and gently mix with a fork.
Put in the fridge for at least three hours – a whole day is better. Stir once or twice.
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Sounds like a perfect salad for a summer Shabbat!
Have a wonderful week!
It is indeed perfect for summer meals and of course for Shabbat!
I suppose one could make tabbouleh out of a variety of grains. I’ve been making a quinoa salad that is similar to tabbouleh.
Thanks for the shout out on JPiX.
You are most welcome!
Sweet photo. I have made similar…with rice.
I quite enjoy rice salads too. The good thing about this recipe is that you don’t need to cook, which can be quite useful when the weather is very hot!
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