Tabbouleh is one of my favorite salads to make and eat. There are so many flavors and textures happening in this dish. From the freshness of crisp parsley, the coolness of mint, zesty flavors from fresh lemon juice and some added heartiness from the cous cous. Add a layer of complexity in flavor with pomegranate molasses. Now that the price of tomatoes are dropping in the market, it’s the perfect time to make tabbouleh.
Tabbouleh
Ingredients
- 4-6 bundles of parsley (finely chopped)
- 1/2 bundle mint leaves (finely chopped)
- 1 purple onion (finely diced)
- 8-10 small tomatoes (cubed)
- 1/2 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1 tbsp pomegranate molasses (optional)
- 1 cup cous cous
- 1 1/4 cups water
- salt to taste
Method
- Bring water to a simmer in a pot.
- Add a pinch of salt to taste then add cous cous.
- Cover then allow to cook for 7 minutes. Fluff cous cous then set aside to cool.
- Combine dry ingredients in a large bowl.
- Add lemon juice, olive oil and pomegranate molasses then combine well.
- Allow salad to “marinate”/”cousoumeh” for approximately 1 hour before enjoying. The longer it sits the better it tastes 🙂
