If you’re detecting a theme here, yes, I’m definitely into making Middle Eastern food right now. I ate so much of it in Paris last month and it’s been just the thing to throw together quickly as the days have been getting longer and warmer.
I’ve never been a huge tabbouleh fan — until now. My friend Catherine, who lived in Greece for awhile and knows about these things, showed me how to strike a that perfect balance between parsley and couscous (there’s far less couscous in hers, which is why I liked it so much) and end up with a salad with a bright lemony zing.
Know that the recipe below is really a guide, and you’ll want to taste as you go and adjust the seasonings to what you like. Be sure and give this a little time to rest before serving so the flavors can develop. It’s also great the next day.
This makes a great light mezze dinner along with the Smoky Eggplant Dip, some flatbread or pita, hummus, and kalamata olives…or serve it as a side with grilled fish.
Makes about 6 servings
- 3 bunches of curly parsley, finely chopped
- juice of 2 large lemons
- 2 tablespoons of olive oil
- 2 small firm tomatoes, such as Roma, diced
- 2 shallots, chopped
- 1 clove of garlic, minced
- sea salt and freshly ground black pepper
- ½ to 1 cup cooked couscous (add 1 tablespoon of butter to this while still warm)
Toss everything together in a large bowl. Taste and adjust seasonings. Let rest before serving so the flavors can mingle and dance.