Prepare Lebanese tabouleh with parsley, mint, onion, tomato and a grain such as bulgur. Explore regional variations and balance herbs, acidity and texture.
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. 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.
This recipe connects to Knife Skills & Vegetable Cuts — learn the technique step by step in the video lessons.
Take your time caramelizing onions — rushing with high heat gives you color without the real depth of sweetness. If you'd like to go deeper, Knife Skills & Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
