Guys, we are half-way through October and I’m currently sitting in my parents’ garden wearing shorts and a t-shirt. It’s sunny and 25 degrees here in Germany, as if it was still summer! Totally not normal weather for October, but I will use it as an excuse to quickly upload this recipe before it’s definitely too late. It’s a super fresh summer salad – Tabbouleh. I promise I will share something more appropriate for the cold season next, though!
I am sure you’ve eaten or at least heard of Tabbouleh before. It’s a traditional Middle Eastern recipe made with bulgur (or couscous), fresh parsley and mint, tomatoes, spring onion, lemon juice, garlic and olive oil. My version is made with couscous and I also add chopped cucumber and bell pepper for an extra crunch and freshness. If you want to make this recipe gluten free, you can replace the couscous with quinoa or brown rice. I have also seen people make this recipe with cauliflower rice, so no grains at all but grated cauliflower instead.
The salad is served as an appetizer or as a side dish and not usually eaten on its own. I paired it with homemade falafel and hummus which also stem from the Middle Eastern cuisine.
This whole dish does not only taste incredibly flavorful and yummy, but it is also incredibly easy and quick to make. As you can see, the recipe only really consists of four steps and most of the cooking time is spent chopping vegetables.
Finally, Tabbouleh is a great recipe for meal prep as it keeps fresh in the fridge for 2-3 days and it tastes even better after a few days as the herbs and spices enhance their flavors.
I hope you’ll enjoy this recipe as much as I do. And if you do, I would love to hear about that. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Tabbouleh and Falafel Bowls
- 1 cup couscous
- 2 cups vegetable broth
- 1 large handful fresh parsley, finely chopped
- 1 handful fresh mint, finely chopped
- 4 spring onions, finely sliced
- ½ red or yellow pepper, chopped
- ½ cucumber, chopped
- 200 g cherry tomatoes, chopped
- Juice of 1 lemon
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 can (240g) chickpeas, drained and rinsed
- 1 large handful fresh parsley, chopped
- 1 large handful fresh cilantro, chopped
- 1 clove of garlic
- 1 teaspoon cumin
- ½-1 teaspoon salt
- 1 tablespoon lemon juice
- 1-2 tablespoons flour
- 1 handful olives
Preheat oven to 180 degrees Celcius.
Cook couscous in vegetable broth according to package instructions. Let it cool down a bit.
To make the falafel, process all the ingredients in a food processor or blender. Add flour as needed to achieve a sticky dough. Form small balls (12-16), place them on a baking sheet lined with baking paper and bake them in the oven for 20 minutes.
In a bowl, combine cooled-down couscous and all the other Tabbouleh ingredients. Add salt and pepper to taste.
To serve, assemble Tabbouleh in bowls and top with falafel balls, a dollop of hummus and olives.