The Best Greek Tabbouleh
My vegan Greek Tabbouleh is full of fresh herbs, cucumbers, and tomatoes. This easy meal is both refreshing and filling.
Servings: 5 Print Recipe
For the couscous:
- 1 ½ cups couscous
- 1 ½ cups water
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- ¾ tsp sea salt
- ¼ tsp smoked paprika, optional, but recommended
For the veggies and herbs:
- 1/3 cup scallion, thinly sliced
- ¾ cup cucumber, small chop
- ¾ cup tomato, small chop
- ½ cup cilantro, minced
- ½ cup parsley, minced
- 1-2 tsp fresh lemon juice, or to taste
Boil the water
In a small saucepan, bring the water to a boil.
Once boiling, pour the water over the top of the couscous.
Steam the couscous
Shake the bowl around a few times so that the water is mostly evenly distributed. Put a clean dish towel or plate over the mixing bowl to cover the couscous. Let the couscous steam for 10 minutes.
After 10 minutes, uncover the bowl, and fluff the couscous with a fork.
Chop/mince the veggies and herbs
While the couscous cools, chop the veggies and mince the herbs. It really doesn’t matter what order you do this in, but my preferred order follows:
Cucumber, scallion, cilantro, parsley, tomato. This way, my cutting board stays free of juice (for the most part) until the very end.
I mix each veggie/herb into the couscous as soon as I have finished chopping/mincing it.
Let the flavors incorporate and serve
Let the couscous sit for 15 minutes. Taste, and add anther tsp of lemon juice, if desired.
Serve with a side of hummus and enjoy!
Make this dish gluten-fee by using quinoa in place of the couscous. This dish is vegan. This dish is vegetarian.