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
Ingredients
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
To Finish:
- 1-2 tsp fresh lemon juice, or to taste
Instructions
Make the couscous
- Add the couscous to a large mixing bowl. Drizzle the olive oil over the top. Now sprinkle the salt, minced garlic, and smoked paprika over the couscous.
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.
Add the lemon juice
- Once you have added all the veggies and herbs to the couscous, add 1 tsp of lemon juice. Then stir it all together.
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!
Notes
Make this dish gluten-fee by using quinoa in place of the couscous.
This dish is vegan.
This dish is vegetarian.