Couscous Tabbouleh Mint Salad (Print Version)
# Ingredients:
01 -
1½ cups Moroccan couscous
02 -
1 teaspoon ground turmeric (optional)
03 -
1 teaspoon salt, or to taste
04 -
1½ cups boiling water or vegetable stock
05 -
2 tablespoons olive oil
06 -
2 tomatoes, finely diced
07 -
1 cucumber, finely diced
08 -
½ onion, finely diced
09 -
1 cup fresh mint leaves, stems discarded and very finely minced
10 -
2 cups fresh parsley leaves, stems discarded and very finely minced
11 -
½ cup raisins (optional)
12 -
½ teaspoon freshly ground black pepper
13 -
1 tablespoon lemon juice, from ½ lemon, or more to taste
# Instructions:
01 -
Place the couscous in a large bowl. Add turmeric and salt, then slowly pour the boiling water or vegetable stock while mixing with a fork. Let it rest for 3-5 minutes, then fluff with a fork. Adjust seasoning with more salt, or add more hot water if the couscous is not soft enough.
02 -
Add a drizzle of olive oil to the couscous, stir to prevent clumps, and allow it to cool to room temperature while preparing the other ingredients.
03 -
Combine the vegetables, herbs, raisins (if using), and lemon juice with the cooked couscous. Adjust the flavor with additional salt, lemon juice, or olive oil, if needed.
04 -
Enjoy the salad immediately, or refrigerate for up to 24 hours for the flavors to meld.
# Notes:
01 -
For a less pungent onion flavor, mix it with lemon juice and let it sit while preparing other ingredients. Use freshly squeezed lemon juice for the best flavor.
02 -
Raisins are optional and can be substituted with olives or omitted entirely.
03 -
Consider adding vegan proteins such as chickpeas, vegan chick'n, or even grilled chicken or fish for a non-vegan option.
04 -
Store in an air-tight container in the fridge for up to 3-4 days; best enjoyed within the first 2 days.