Tabbouleh was already on the menu 10 years ago and I did eat Tabbouleh this time again. French people love Taboulé. Because it's an easy salad to make, because you can just have serve Tabbouleh as an appetizer on a sunny summer day, because it's the perfect buffet-picnic salad... My Lebanese friends would argue that the Tabbouleh we had in school has nothing to do with a real Lebanese Tabbouleh (where there is more parsley than grain) and I would agree with them! However, I think that Tabbouleh is one of these dishes that you can really build up to make your own version. I personally start either with a Tabbouleh mix (yeah, yeah) or from scratch using couscous, bulgur or cracked wheat. No matter what base I use, I add cucumber, tomatoes, onions, lemon, parsley or fresh mint (and hot pepper sauce!!)I have steadily increased the amount of parsley/mint in the Tabbouleh I serve to my children so that they get used to eating more herbs! Serving Tabbouleh is always a hit in my family! And if you make it yourself, it's definitively better than the one you can purchase at the Deli or eat on the INSEAD campus in Fontainebleau. Trust me! Bon Appétit!
- 1 cup of dry couscous, cracked wheat or bulgur
- 2 ripe tomatoes, diced
- a few small white onions
- 1 small cucumber, pealed and diced
- Fresh mint, fresh Italian parsley to taste
- Juice of two lemons
- 1 lemon, pealed and thinly sliced (optional)
- Salt, black pepper to taste
- Olive oil to taste
My Personal Comments:
- Cook the couscous/bulgur/cracked wheat. Cool
- Once the grain is cool, add the cucumber, onions, tomatoes, parsley and mint.
- Season with lemon juice and a few teaspoons of Olive oil to taste
- I like to add a few thin pieces of lemon to the tabbouleh.
- You could use red onions or sweet onions as well.
- I like to eat Tabbouleh when it's cold. I generally put it back in the fridge for a few minutes/hours (depending on how much time I have) before serving it.