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.
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
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.