Israeli Inspired Tabbouleh

So my mom saw this huge bundle on the counter and was like umm why is all that grass there?

Well excuse me mother, it’s called parsley and that’s my dinner. I kid you not.

I love parsley and it’s like a wonder herb if you ask me-especially popular if you’re all about that juicing life. And since I am craving salads constantly, I decided to switch up my normal spinach salad for some yummy tabbouleh. Here’s my own version of the traditional tabbouleh.

Ingredient List: 

– 1 cup couscous

– 1 cup parsley finely chopped

– 1 cup cilantro finely chopped

– handful of chive finely chopped

– handful of onions [I use purple] finely diced

– chick peas [1 tin] —> optional but this is my recent craving and trust me, you will love it in here!

– 1 cup cherry/ grape tomatoes halved

– feta cheese [a sprinkle to your liking but don’t over do it please because it will defeat the purpose of this otherwise healthy meal]

– lemon juice [1/2 a lemon]

– 1/4 olive oil

– 2 tbsp balsamic vinegar

– black pepper

Time to whip it up! 

For the couscous:

– I used 1 cup to 1 cup of lightly salted water. For this you want to make sure you add equal parts couscous to boiling water. Let it sit untouched for about 5 minutes and then take a fork and gently fluff. 1 cup yields a LOT so even though it looks little bit when it’s dry, it’s going to fluff up.

For the Tabbouleh: 

Combine all your dry ingredients together and mix gently- you don’t want to be beating up your herbs. When it’s all evenly mixed, add the olive oil and balsamic vinegar and mix again. Sprinkle some freshly ground black pepper, mix again and there you have it!

[Of course for a lesser amount of couscous, reduce the portions of the rest of your ingredients]

I find tabbouleh tastes best when you leave it to chill for about an hour before you eat it because all the flavours meld perfectly and trust me, the taste is exquisite.

Hope you enjoyed this recipe and let me know if you’ll like to see more.

XO, The Classy It Girl!