Tabbouleh salad, in all its variations, is found in several oriental cuisines.
Parsley, fresh mint, lemon, tomatoes and cucumbers are the guarantee of a dish full of freshness and flavor.
We present here a very free interpretation of tabbouleh, using couscous rather than bulgur.
And with the presence of mint and cucumber, you get a refreshing salad that’s perfect for hot summer days.
We also add a touch of sumac for its delicious tangy and vinegar taste.
Don’t hesitate to make this recipe if you don’t have sumac at hand, but it does add a little something to the dish.
What is sumac?
It is a spice, red in color and commonly used in oriental cuisine.
We love its tangy taste, reminiscent of lemon, and its vinegar side.
Sumac is also an ingredient of choice to enhance salads.
It is found among others in fatouche salad as well as in the composition of zaatar.
It can also be served simply with a toasted flat bread or pita bread.
- ½ cup chopped fresh mint
- ½ cup chopped fresh parsley
- 2 green onions, thinly sliced
- 2 tomatoes, seeded and diced
- 2 Lebanese cucumbers, quartered lengthwise then into small pieces
- ½ cup cooked and cooled couscous
- The juice of a large lemon
- ¼ tsp. salt
- ¼ tsp. sumac (optional)
- In a large bowl, mix together the vegetables, herbs and couscous.
- When ready to serve, add the lemon juice, salt and sumac.
- Mix well, adjust the seasoning if necessary and serve immediately *.
* Depending on personal preference, you can also let the salad stand with the lemon, sumac and salt for about ten minutes before serving.
It’s also possible to pour a drizzle of olive oil on the salad when serving.