Mahnke Family RecipesTabouleh
Ingredients
- 1⁄2 lbs / 250 g couscous1⁄2 lbs / 250 g couscous
- 300 ml / 300 g hot water300 ml / 300 g hot water
- 2 whole lemons - juiced2 whole lemons - juiced
- 175 ml / 175 g olive oil175 ml / 175 g olive oil
- 1 large handful flat parsley1 large handful flat parsley
- 1 large handful fresh mint1 large handful fresh mint
- 1 large handful fresh dill1 large handful fresh dill
- 1 t / 6 g salt1 t / 6 g salt
- 1⁄2 t black pepper1⁄2 t black pepper
- 20 whole cherry tomatoes - halved or quartered20 whole cherry tomatoes - halved or quartered
- 1⁄2 whole cucumber1⁄2 whole cucumber
- 1⁄2 medium red onion - chopped small1⁄2 medium red onion - chopped small
- 7 oz / 200 g feta cheese - 1 package7 oz / 200 g feta cheese - 1 package
This is a winner of a salad and a Turkish classic.
Method
- Combine and let couscous (you can also use bulgur wheat – read the instructions) absorb the water. I have been told that is traditionally done with cold water, but I don’t know if that means more or less water… so experiment at your own risk.
- Roll the lemons and squeeze into a medium bowl, remove pips. Pour in olive oil.
- Chop herbs, I usually do fairly fine and place in the lemon and oil bowl to infuse and stop the herbs from oxidizing. You can use other herbs as well… coriander/cilantro is also very nice.
- Chop the onion as fine as you can and place in the lemon and oil.
- Add salt and pepper – obviously adjust to your tastes, but it takes more than you think!
- Chop tomatoes, cucumber and feta into small cubes
- When couscous is cooled a bit, use a fork to fluff it up, then pour in dressing and chopped ingredients. Mix and cover.
Servings
8
Category
Prep time
30 minutes
Cooking time
5 minutes
Vegetarian
Cuisine
Author
Peter Mahnke