Tabouleh / tab(b)ouli is a Levantine Arab salad* traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice and salt, although there are various other variations such as using couscous instead of bulgur. Traditionally served as part of a cold mezze in the Arab world, has become a popular ethnic food in Western cultures.
*Levantine a part of the Ottoman Empire which includes current countries of Jordan, Lebanon, Palestine, Israel, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo) and northern Iraq and Cypriot.
15 - 20 Minutes
25 - 30 Minutes
*If Couscous is not available, the closest substitute is Bulgur / Daliya (finest grade).
Place the couscous in a bowl, pour hot stock on it, stir well, cover and set aside for atleast 10 - 15 minutes.
Wash and chop the parsley, onion and tomatoes.
Once the couscous is soaked, toss it well with the chopped vegetables in a large bowl.
Line a serving bowl with the lettuce leaves, and put the salad in it.
Sprinkle olive oil, lemon juice, salt and pepper on top.
Can be served immediately OR chilled.
P.S. Tastes best with Hummus and Moutabel.