Tabbouleh, Tabouli, تبولة5 comments Apr 14th, 2010 | By Tobias | Category: Recipes, Salads and Dressings
Not only the spelling differs with this dish, also the ingredients depend on where you are. I have made a version of Tabbouleh with couscous, which I prefer. It can be also found with bulgur.Some add Feta cheese some olives, others add some butter others only use oil.
Tabbouleh, Tabouli or تبولة originates from the eastern mediterranean region, the Levantine, and it is often served as a starter but as well as a side dish. It tastes fresh and light and is very nourishing.
preparation time: 20 minutes
- a cup of couscous
- 250 ml vegetable stock
- a hand full of chopped parsley
- a hand full of chopped mint
- 2 large tomatoes
- 4 small scallions
- half a cucumber
- juice of 2 lemons
- cumin, cinnamon some sugar
- some butter
- some olive oil
- salt and pepper
Chop the mint and the parsley.
Heat 250 ml of water, sdissolve the soup stock in it. Add the couscous and let it soak. If needed add more boiling water.
Peel and cube the cucumber. Cube the tomatoes. Add to the couscous with the chopped parsley and mint. MIx well.
In a little bowl mix the lemon juice, the sugar, the salt, the pepper, the cumin and a touch of cinnamon. Add the melted butter and a sip of olive oil.
Mix the dressing with the couscous and serve.