Lebanese Tabbouleh Recipe
This Lebanese Tabbouleh recipe is a cold salad made consisting of finely chopped parsley, tomatoes, onion, lemon juice, olive oil and bulgur (or in this case, couscous)!
Equipment
- Stovetop Pan to cook couscous
Ingredients
- 3 tbsp extra virgin olive oil
- ¼ cup cucumber diced
- ¼ cup white onions diced
- 1¾ cup fresh parsley finely chopped
- 2 large tomatoes diced
- 1½ medium lemons juiced
- ¾ cup cooked couscous
- salt and black pepper to taste
- fresh mint leaves optional, finely chopped
Instructions
- Make sure all the vegetables are straight out of the refrigerator so they are cold.
- Toss all veggies and couscous together in a large bowl or in a salad spinner.
- Once mixed, pour the rest of the ingredients over top and mix again.
- Serve it cold and fresh!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.