Three Herb Tabbouleh
Tabbouleh (or Tabbouli) is a classic dish that originates from and is widely eaten Lebanon, Syria, and neighboring countries. Variations of tabbouleh are served throughout the world. I happily and humbly let history take the credit for these flavors! This interpretation takes a bit of a spin from the classic dish with added basil, chickpeas, lentils and more. Usually, tabbouleh is made with very finely chopped vegetables and a very, very generous amount of parsley. Give this tasty recipe a try and it on its own, served on a bed of greens, or add it to veggie hummus wrap. This salad is so deliciously versatile that you’ll want to file this one away as a go-to salad.
HEALTH BONUS: Parsley and fresh herbs are extremely high in vitamins and minerals!
1 C pre-cooked chickpeas (chilled)
1/4 C pre-cooked lentils (chilled)
1 C dry couscous
1 C boiling water
1 roma tomato, diced
1 red bell pepper, diced
1 Persian cucumber, diced
1/2 C fresh parsley, minced
1/4 C fresh mint, minced
1/2 C fresh basil, minced
1 T raw tahini
3 T fresh lemon juice
Salt and Pepper to taste
1/2 yellow onion, minced
2 cloves garlic, minced
Salt and pepper to taste
Combine boiled water and couscous in a heat resistant bowl (avoid plastics or thin metals). Stir. Let stand for 5 minutes set aside. Stir the couscous to fluff it up and prevent clumping. Add more hot water if needed—up to 1/2 C.
In a small bowl, combine tahini, lemon juice, salt, and pepper. Whisk until evenly combined. Set aside
Place chickpeas, lentils, red pepper, tomato, cucumber, parsley, mint, basil, garlic, and onion. Mix well.
Add the couscous to the vegetables. Mix again.
Add the tahini to your bowl and stir until the liquid is evenly distributed.