Tabbouleh Couscous Bulgur Salad with Vegetables and Fruit

Tabbouleh is a traditionally a Middle-Eastern parsley salad but in Europe it is often sold as a couscous salad or packaged mix with seasoning.

In my favorite “Tabbouleh” pack from the covered market, the spices are mixed with couscous to make a cold salad of it after cooking.
Aside from couscous the mix includes : paprika, almonds, corinths, barberries, curcuma, pepper, coriander, cloves, cardamom, chili, ginger, mace, mint, cinnamon, nutmeg, rose petals, cumin, candied fruit, parsley.

I use 1 cup of the mix plus 1 cup of bulgur wheat, fruits and vegetables to give this salad more texture.
The added crunch comes from sesame seeds and almonds lightly fried in butter and ginger, the orange filets and mulberries give a fruity flavor and compliment the mushrooms and zucchini. You can make it as spicy as you like it or keep it mild.

This quick, simple and vegetarian step-by-step recipe on Steller stories is good hot or cold, as a salad or a side dish.

Enjoy all year round!

Find classic and other traditional tabbouleh recipes on Taste of Beirut’s blog or in Bethany Kehdy’s lovely and delicious cookbook The Jeweled Kitchen, you can find my review here.