Topic · Professional Vegetable Cuts
Lebanese Tabouleh
Lebanese Tabouleh
There are many different recipes for tabouleh, as it is a popular dish that traces its origins to several North African and the Middle Eastern countries. Depending on the region, you will find varying amounts of parsley, mint, onions, tomatoes and either couscous or bulgur in that area’s tabouleh recipes.
- 2 bunches flat-leaf (Italian) parsley, finely chopped flat-leaf (Italian) parsley, finely chopped
- 1 large handful of fresh mint, finely chopped
- 2 tomatoes, cored and diced
- 1 red onion, finely diced
- 75 grams (2.7 ounces) couscous
- 5 tbsp olive oil
- 4 tbsp tablespoons lemon juice
- Salt and pepper ( to taste)
Cook the couscous according to the indication on the package. Fluff couscous with a fork until all the grains are detached and it has cooled down.Cook the couscous according to the indication on the package. Fluff couscous with a fork until all the grains are detached and it has cooled down.
Cut the tomatoes in half and remove the seeds. Cut into small dices. Mince the onion. Chop the parsley and the mint.Cut the tomatoes in half and remove the seeds. Cut into small dices. Mince the onion. Chop the parsley and the mint.
Mix all the ingredients together. Add the olive oil, the lemon juice, salt and pepper. Mix well and place into the refrigerator before serving.Mix all the ingredients together. Add the olive oil, the lemon juice, salt and pepper. Mix well and place into the refrigerator before serving.
