Out of respect for our Lebanese friends, I am not calling this dish tabbouleh. But it is definitely tabbouleh-inspired.
I always adored tabbouleh. In France, it is a classic summery dish that we like to eat, mostly as a side for barbecues or summer gatherings. It is so popular that small grocery stores always sell boxed tabbouleh in the fresh section, year-long. I used to eat it quite a lot as a poor student.
But, careful ! The tabbouleh we eat here would make my Lebanese friends angry, as there’s almost no parsley in it, and you mostly get couscous and veggies. I was lucky enough to try what was as close to the authentic tabbouleh as you can get when I traveled to Turkey with my parents. I remember it as if it was yesterday ; the herbs -there were several of them- made all the difference, and the fragrances were amazing. Since then, I’ve tried other Lebanese tabbouleh, but I’ve always found the parsley quite overpowering.
Instead of reproducing the classic recipe, I felt like making a hearty couscous salad, that could be eaten as a main, with lots of different veggies and several condiments and spices to make the flavours pop.
I was very pleased with the end result. Even my companion, who’s really not into tabbouleh, kept saying how delicious it was. Plus, the recipe is budget-friendly and healthy, yes sir !
Veggie Couscous Salad – Recipe
Ingredients – Where to find them
Those ingredients are easy to get from your typical grocery store, and for those which aren’t, you can easily skip them or replace them !
Ingredients – Advice & key points
- If you don’t like it spicy, just remove the green bell pepper and the green harissa ! If you like it a lil bit spicy, only keep the harissa as it is quite mild.
- Replace the green harissa with another hot sauce if you can’t find it ! I usually find it in grocery stores or specialized African stores.
- Feel free to play around with the ingredients used !
- Replace the veggies with what you have on hands ! You could add cucumber, replace shallots with onions, or add radishes, for example.
- Go for what feels right for you when it comes to herbs ! You could use one or two instead of three, or add cilantro instead, for example. But definitely use a large amount ; it’s what brings this couscous salad to the next level.
- You can remove the curry powder or add other spices !
- If you don’t feel like it, remove the canned peas and corn. I find that they bring a needed sweetness though, that balances out the tang from the lemon and green harissa.
Come now, let’s get your hands dirty !
Veggie Couscous Salad
Description
This rainbow salad just bursts with flavours and textures, with a million crunchy veggies, comfy couscous, and this signature Mediterranean olive oil & lemon flavour. I adore the spicy kick from the green pepper and green harissa.
Ingredients
For the salad
Instructions
-
Prep your couscous
To a large mixing bowl, add your couscous along with 1 tsp salt.
Add water, following a 1:1 ratio with couscous.
Let the couscous sit and absorb the liquid.
If the water is cold, the couscous will be done within 20 minutes. If it's warm, it will only take around 5 minutes. -
Cut your veggies & herbs
Dice your tomatoes.
Thinly dice your shallots and bell pepper.
Quarter your green chili, then mince it.
Chop up your parsley, mint and chives.
Mince your garlic clove.
-
Assemble !
Add your veggies, herbs and garlic to your couscous.
Pour in your boxed corn and peas.
Finish with 1 to 2 tsp salt, your harissa, olive oil.
Mix it well. Cover with cling film and put in the fridge for at least 2h, or more.
Et voilà !! You're done !