Moroccan Tabbouleh Salad is a Moroccan-style vegetarian salad recipe that consists mainly of couscous, parsley, onion, and tomatoes. This variation does not use bulgur wheat, as it is not Lebanese Tabbouleh. Like any salad, it is best served with rice and meat dishes.
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Tabbouleh is one of my favorite Arabic salads since it is vegan-friendly and rich in herbs, which I find nutritious. It has a mild tangy flavor from the lemon juice but is balanced by the sweetness of the tomatoes. This is a very simple recipe to make, which is traditionally served during breakfast meal with other mezze platters, or even alongside rice and meat dishes for lunch and dinner.
In Lebanon and the Middle East, using bulgur wheat is more common when making tabbouleh salad. However, in this recipe post, I am preparing a Moroccan-style salad, for which I am using couscous instead of bulgur wheat. While dining at a Moroccan restaurant in Kuwait, I developed a love for couscous, which inspired me to create a delicious salad based on this variation.
Couscous and bulgur wheat are both wheat-based grains with similar flavors and textures. I have tried both the Lebanese and Moroccan tabbouleh and haven't noticed much difference in flavor. The only exception is that the Lebanese version often includes mint leaves in their salad dishes.
Recipe Ingredient
- Parsley: This is the main ingredient that I finely chop, giving a vibrant green color to this recipe.
- Spring Onion: I am using raw green onions which I chop in preparation for cooking. I prefer this type of onion over red onion since it has a milder flavor.
- Lemon: The lemon will add a tangy flavor to the salad.
- Olive Oil: I am using extra virgin olive oil which helps combine the ingredients and adds richness of flavor to the salad.
- Tomatoes: I dice the tomatoes which will add juiciness and sweetness to the salad. This will balance the tangy or sour flavor of the lemon juice.
- Uncooked Couscous: In this recipe, I am using durum wheat semolina flour, which I will be making fresh rather than buying packaged prepared couscous. I will be showing you how to make homemade couscous that you can use to store leftovers for other days.
Note: If you want to save time, you can purchase prepared-made couscous, either pearl or Moroccan couscous, in grocery stores.
How to make Homemade Couscous
To make couscous tabbouleh, I have made my homemade couscous which is more delicious than the one found in the grocery stores.
- Firstly, I add 1 tablespoon of olive oil to the durum wheat semolina, which I mix gently using my finger until it is evenly coated with oil. This will prevent it from clumping during the steaming process.
- In preparation for steaming, I am using a rice cooker to boil water, which I then place the steamer above it.
- Next, I place the foil on the steamer below before adding the oil-coated durum wheat.
- Cover it with the lid and let it steam for 20 minutes.
- Next, transfer it onto a plate, and then add more hot water to make it softer.
- First, add two tablespoons of warm water, then use a fork or your finger to fluff the couscous, separating any clumps that may have formed.
- Add another two tablespoons of warm water and repeat the same process until it achieves a soft consistency.
- Now, before serving, drizzle more olive oil and add salt for seasoning, then toss it to distribute the oil evenly.
How to make the salad
Once you have the couscous, assembling the tabbouleh couscous is easy and straightforward which will take only up to 5 minutes.
- Firstly, I finely chopped the spring onion and the tomatoes, then transfer them into the plate or bowl.
- Next, use the food processor to chop the parsley before I transferred it into the plate. Alternatively, you can manually chop them using a large knife.
- Lastly, I added the couscous, olive oil, and lemon juice, then gently mix to combine before serving this delicious Moroccan Tabbouleh Salad.
STORING SUGGESTION: When stored in an airtight container in the fridge, this couscous tabbouleh can only last for up to 4 days before it starts to contaminate. Additionally, the quality won't be as good as it was if it is stored for a longer time. That's because the salt will release too much juice, which will make the vegetables soft and soggy.
What to serve Tabbouleh with
Traditionally, this delicious Moroccan couscous tabbouleh is meant to be served and eaten with main dishes like Morrocan Rfissa, Saudi Beef Kabsa, or Jordanian Chicken Maqluba.
Also, if you prefer to serve it as a mezze platter, it makes a perfect side dish to pair with green olives, scrambled egg, ful medames, moutabal, pita bread like khameer bread, and hummus.
Lastly, you can use this salad when making a delicious falafel or kebab sandwich. It pairs perfectly well since the tanginess from the tabbouleh blends well with the savoriness of the falafel or kebab meat.
Variation
Here are other variations of Middle Eastern and Mediterranean salads that you may enjoy making:
1. Coban Salatasi: Also known as Shepherd Salad, is a Turkish salad that is mixed with olives, feta cheese, cucumber, and tomatoes.
2. Arabic Salad: This is a traditional Arabian salad that contains cucumber, tomatoes, parsley, and lettuce that is seasoned with sumac spice and olive oil. This type of salad is more common when paired with Arabian Rice dishes.
Important Tips to know
- Never use dry parsley since you need to use fresh vegetables for making this recipe
- If you plan to store the leftovers for other days, do not add salt to the couscous tabbouleh since it will gradually draw out moisture from vegetables, making them soggy.
- If you notice your salad is too watery, you can add more couscous to absorb the moisture.
- If the texture of the salad is too dry, add more olive oil or lemon juice.
📋 Recipe Card
Moroccan Tabbouleh Salad (Couscous Tabbouleh)
Equipment
- 1 Steamer To steam the couscous
- 1 Food processor (Optional) To chop the parsley
Ingredients
- 1 cup of uncooked couscous durum wheat semolina flour
- 1.5 cup of parsley finely chopped
- 1 large tomato finely chopped
- ½ cup of spring onion finely chopped
- 2 tablespoons lemon juice
- 4 tablespoons of extra virgin olive oil 2 tablespoons for making the couscous
- Salt to taste (start with ½ to 1 teaspoon, adjust as needed)
Instructions
To make Couscous
- Add 1 tablespoon of olive oil to the durum wheat semolina, gently mixed with fingers until evenly coated with oil to prevent clumping during the steaming process.
- Boil water using a rice cooker, then place the steamer above it.
- To prepare for steaming, place the foil on the steamer before adding the oil-coated durum wheat.
- Cover it with the lid and let it steam for 15-20 minutes
- Next, transfer it onto a plate, then add more hot water to make it softer.
- Add two tablespoons of warm water. Use a fork or your fingers to fluff the couscous, separating any clumps that may have formed.
- Add another two tablespoons of warm water and repeat the same process until it achieves a soft consistency.
- Before serving, drizzle more olive oil and add salt for seasoning. Then, toss it to distribute the oil evenly.
For making the salad
- Finely chop the spring onion and tomatoes, then transfer them into the serving bowl.
- Use a food processor to chop the parsley or manually chop it using a large knife, then transfer it into the bowl.
- Lastly, add the couscous, olive oil, and lemon juice, then gently mix to combine. Serve it with other mezze platters or rice & meat dishes.
Notes
- This salad can last in the fridge for up to 4 days.
- You can use ready made couscous- either pearl or Moroccan couscous
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