I really like the word tabouleh. I remember eating it often as a kid. It’s a good quick salad and it works well in a pita sandwich.
We made this recipe with couscous, but you can substitute it for quinoa or bulgur or other grains.
To prepare the couscous, bring a cup of salted water to a boil in a small pot. Remove from the heat and pour in a cup of couscous. Add in 1 tablespoon of olive oil, stir, and allow the pasta to expand for two minutes.
Return the couscous to a low heat on the stove. Drop in 2 to 3 teaspoons of butter and stir until well-blended. Allow to cool.
We got this tabouleh recipe from the Joy of Cooking (2006 edition) by Rombauer & Becker, and we replaced the bulgur with couscous, of course, and we weren’t all that good at measuring, either, so we fiddled with the amounts.
Finely chop 2 to 3 tomatoes, 2 cups of fresh parsley, 1 cup of fresh mint, and 1 bunch of scallions or green onions. See my tips and tricks entry on how to finely chop herbs.
In a small bowl or measuring cup, emulsify 1/3 cup olive oil with 1/3 cup lemon juice. To do this, I took a very small whisk and rubbed it between my palms until the liquid was creamy and custard coloured.
In a large bowl, mix the couscous, tomatoes, onions, and herbs together thoroughly. Toss with the olive oil/lemon juice emulsion and serve.
We spooned the tabouleh into open pita pockets lined with baby spinach and home-made hummus and ate them with Garbage Soup.