Tabouleh Recipe
Pronounced Tuh-Boo-Lee. A classic Mediterranean dish. Traditionally made with cracked burghul wheat. It is a perfectly light side dish. The recipe has been Americanized slightly by substituting couscous for the wheat. But it still maintains its texture, palate cleansing effects, and pop of freshness. This dish is a perfect palate cleanser because it contains not one but two types of palate cleansers which are fresh Italian parsley and fresh squeezed lemon. Tasting Guidelines: Taste is fresh and clean. Weight is super light but can be balanced with olive oil. Texture is grainy. Good for people with low to severe treatment side effects. Especially good for severe side effects to get rid of strong metallic tastes. Best categorized as Mediterranean.
Prep Time10 minutes mins
Cook Time10 minutes mins
Course: Side Dish, Snack
Cuisine: Mediterranean
Keyword: couscous, metallic taste, mushrooms with parsley, tabouleh
Servings: 4 people
Author: Chef Ryan Callahan
Ingredients
- 1 box instant couscous the most basic flavor you can get, prepared as directed on box, then chilled
- 3 green onions finely sliced
- olive oil as needed
Flavor Balancers
- 1 1/2 tsp. Kosher salt coarse
- 1 tsp. black pepper ground
- 1/2 c. fresh lemon juice
Aromatics
- 3 tbsp. fresh mint finely chopped
- 1/4 c. Italian flat leaf parsley finely chopped