I used to get Israeli Salad all the time when I would go to Mediterranean restaurants, but I hadn’t eaten it in a few years. I already had a lot of the ingredients on hand, so I decided to make it for lunch. It really is a tasty, but very simple and healthy meal especially for vegans! It’s perfect as a side dish to any Mediterranean food, or you could pack it up for lunch. Most Israeli Salad recipes seem to be pretty similar, but feel free to adjust it to your tastes. Some variations include adding grated carrot, scallions, mint, or za’atar (a yummy Middle Eastern spice mix).
1 red pepper
1 – 1 1/2 cups chopped tomatoes
1/2 cup diced red onion
1/4 – 1/2 cup chopped parsley
1 – 2 lemons
2 tbsp olive oil
salt and pepper
- Chop the cucumber, red pepper, and tomatoes. You can peel the cucumber if you prefer, but I left the skin on. Finely dice the red onion. Roughly chop the parsley.
- Mix all the vegetables and herbs in a medium sized mixing bowl.
- Juice the lemons. I used Meyer lemons, which are usually smaller than regular lemons, so I used two. You may only need one if using a regular lemon.
- Add 2 tbsp of olive oil to the lemon juice and mix well. Drizzle the olive oil and lemon juice over the veggies.
- Add salt and pepper to taste. Mix well so all the veggies get coated.
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.