Tabouli, Tabouleh, Tabule!

Tabouli, tabouleh, or tabule? Bulgar or Couscous? More couscous or more parsley? Tabouli is one of those dishes that comes with a lot of options. But however you make it, it’s an easy and quick vegan meal or side dish, and the leftovers make a tasty lunch the next day.

It only takes me about 1/2 an hour to make start to finish. It really is so simple, but so tasty and you can easily adapt it however you prefer!

Here’s the way I usually make it.

Ingredients:

2 cups couscous
2 cups water
2 teaspoons vegan butter
1/2 teaspoon salt
1/2 cup chopped parsley
1/4 cup of mint
1 small yellow onion (about 1/2 -3/4 cup finely chopped)
1 cup chopped tomatoes
1 small cucumber chopped
Juice of 1 lemon
Dash of salt and pepper

Directions:

Follow the directions for preparing the couscous that are on the package you buy. Most kinds in the store will be instant couscous, which is what I use. Bring the water, vegan butter, and salt to a boil. Add the couscous and remove from heat. Let the couscous sit for 4-5 minutes. Once the water is completely absorbed, put the couscous in the refrigerator to cool down.

While the couscous is cooking/cooling, prep your vegetables and herbs. Finely chop the parsley, mint and onion. Chop the tomatoes and cucumber. I used cherry tomatoes, but any type of tomato will work. You can peel and seed the cucumber if you prefer, but I don’t.

Mix the vegetables and herbs with the couscous. Juice your lemon and add the juice to the mixture. Add salt and pepper to taste.

This makes about 4 servings if it’s your main meal. As a side dish I would say about 8 servings.

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