Best 8 Toasted Couscous Tabbouleh Recipes

TOASTED-COUSCOUS TABBOULEH

Steps:

• Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.
• Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
• In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

COUSCOUS TABBOULEH WITH FRESH MINT & FETA

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork. , In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.

COUSCOUS TABBOULEH

Steps:

• Put the couscous in a glass or ceramic bowl, and toss with the salt and cumin. Mix together 1/4 cup of the lemon juice and the water, and pour over the couscous. Let sit for 30 minutes, stirring the mixture from time to time or rubbing between your fingers and thumbs to prevent it from lumping. Cover with a plate, and microwave on 100 per cent power for one minute; or line a steamer with a kitchen towel, place the couscous in it and steam for 10 minutes. Carefully remove the plate, or remove from the steamer, and return to the bowl. Stir in the remaining lemon juice and the olive oil, and allow to cool. Toss with the remaining ingredients, except the lettuce leaves. Taste and adjust seasonings. Refrigerate until ready to serve. Serve, using the romaine lettuce leaves as scoopers.

ISRAELI COUSCOUS TABOULI

Steps:

• Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
• In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

ISRAELI COUSCOUS SALAD, TABBOULEH-STYLE

Steps:

• Heat a tablespoon of oil in a large skillet over medium-high heat. Add the couscous and stir until it turns a deep golden brown and smells toasted.
• Add 2 3/4 cups of water and a pinch of salt and bring to a boil. Lower the heat to a simmer and cook, stirring often, until all the water has been absorbed, 10 to 14 minutes. Let cool.
• Stir the remaining olive oil into the couscous. Add the parsley and mint, garlic, onion, tomatoes and the finely grated zest of one lemon. Season to taste with salt and pepper. Add the juice of both lemons, or to taste.

COUSCOUS TABBOULEH

Steps:

• In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan. In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.

TOASTED BUCKWHEAT TABBOULEH

Steps:

• Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
• Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
• Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.