Pearl Couscous Tabbouleh

Pearl Couscous Tabbouleh

I’ll keep this post short: I posted a picture of some tabbouleh I made a couple nights ago and there were multiple requests for a recipe, so here it is.

This is a meal for hot days and busy nights. If you can prepare it a day ahead, it’s even better; although it’s still great day of, and then you get it for lunch the next day.

The backstory: Brady’s parents gave me the most wonderful belated birthday present over the weekend, a bag full of random groceries from a store in Kingston. For anyone who knows me, it will come as no surprise that this thrilled me to no end. One of the first things I pulled out was a bag of pearl couscous. They had no idea this is one of Brady’s favourite things, nor that we’d been talking about making tabbouleh for weeks. It seemed like a sign to just do it, so I did, subbing the couscous for the more traditional bulgur wheat.

I threw some pan-crisped chickpeas on top for good measure and protein, and I imagine it would be lovely with just about any other legume treated that way and/or some falafel on the side.

All in all, it was absolutely delightful, especially on a hot night, after a long day’s work.

Pearl Couscous Tabbouleh

Makes about enough for 2 dinners and a lunch

2 cups pearl couscous
1 glug of olive oil (aka 1 tbsp)

2 tomatoes (vine ripened is best, they should smell like tomatoes)
1 cucumber
1/2 tsp salt

2 cups parsely
10 mint leaves
1 hefty shallot (or an equal amount red or white or green onion)

1 lemon
Several glugs olive oil (2-4 tbsp)

1 can chickeas
2 cloves garlic, grated
Yet another glug olive oil

Salt and pepper to taste

Heat the first glug of oil in a medium pot over medium heat and toast the couscous until it’s golden and smells toasty, 3 to 5 minutes. Add 4 cups of lightly salted water, cover, and cook until the couscous is al dente, this took about 10 minutes for me.

Rinse the couscous with cold water to stop the cooking process when it’s done, then dress it with the juice of one lemon and several glugs of olive oil.

While the couscous cooks, seed and dice the tomatoes and cucumber, place in a colander, sprinkle with salt, toss, and set over a bowl to drain.

Chop the parsley, mint, and shallots until they’re super fine.

Heat the final glug of olive oil in a cast iron pan over medium-high heat, add the chickpeas, and fry until they’re golden brown and crispy. Add the garlic for the last couple minutes.

Mix the dressed couscous with the vegetables and herbs, then season with salt, pepper, more lemon juice and olive oil to taste. The salt from the vegetables and cooking water might be enough for you, so be sure to taste it first.

Throw the salad in the fridge to chill and marinate a bit if you have time, then serve topped with the chickpeas, more parsley, and a wedge of lemon.


Pearl Couscous Tabbouleh

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