Tabule or tabbouleh
In Spanish we know it as a Lebanese salad, since it is typical of the Bekaa. It is served as an accompaniment to the typical mezze or hors d'oeuvres of the area.
Bulgur wheat is usually used in its preparation; although in many areas of the Maghreb this is replaced by couscous.
It is a dish that is served cold and therefore It is usually consumed in the summer months. However, I like it so much and I regularly eat salads, I drink it at any time of the year, although in summer I leave it more cooling time.
- 250 gr of cous-cous
- 250 ml of water
- salt
- 3 tablespoons of olive oil
- 2 tomatoes
- red pepper ( optional)
- 1 or 2 scallions, depending on size
- 1 sprig of parsley
- 1 sprig of mint
- juice of 1 or 2 lemons
ELABORATION:
We boil the water, to which we will add a little oil and salt. Remove the container from the fire and pour the couscous. Cover it and let it rest for 15 minutes.
Cut into small squares the tomatoes, the pepper and the onion. We reserve
We finely cut the leaves of parsley and mint.
Once the couscous is done and already cold, we mix with the vegetables and the herbs. Salamos (bear in mind that we had already salted the cous cous) and add extra virgin olive oil and the juice of the lemons. We mix.
We refrigerate and serve.
NOTES:
The quantities of vegetables, as well as parsley and spearmint, vary according to our tastes; in these cases it is difficult to put specific quantities.
We can serve it in a salad bowl, with some leaves of lettuce, as an accompaniment to a main meal, or as an appetizer, in individual containers. In any case, besides being rich, it will be very colorful.
