Tabbouleh

(Please scroll down for English version)

Am fost inspirata pentru aceasta salata de postul lui Ellie, de pe "Homecooking in Montana". Am ales sa o fac cu couscous, si a fost prima data cand am gatit couscous. Este foarte usor de gatit, nu necesita prea multa fierbere, perfecta pentru perioada de vara.

Tabbouleh este o salata originara din Liban, si raspandita in tot Estul Mijlociu. Este facuta cu bulgur (data viitoare o sa incerc si cu bulgur), si are mai mult patrunjel decat bulgur. Salata mea este tocmai invers, dar nu cred ca mai conteaza. Este foarte satioasa, si proaspata in acelasi timp si o sa fie un super pranz pentru maine. Se poate servi ca atare, sau ca garnitura la fripturi.

Ingrediente:

1 cana de couscous
2 rosii medii, tocate si stoarse de seminte
1 castravete mediu, tocat, si fara seminte, in cazul in care are seminte mari
3 fire de ceapa verde (sau ceapa obisnuita)
1 mana buna de patrunjel, tocat
1 mana de menta, tocata
1 lamaie, coaja + zeama
3-4 linguri ulei de masline
1 lingurita chimion macinat
sare si piper dupa gust

Se fierbe o cana de apa, cand s-a fiert se toarna intr-un vas peste couscous, cu 1 lingura ulei de masline, si fara sa se amestece, se acopera vasul cu folie de plastic, si se lasa aprox 5 minute. Se da folia deoparte si cu o furculita (daca se foloseste lingura, se vor lipi grauntele intre ele) se mesteca usor, sa se umfle.



Se amesteca cu rosiile, castravetele, ceapa si verdeata.



Intr-un bol se amesteca sarea, piperul, chimenul, coaja de lamaie si zeama de lamaie, cu uleiul de masline, si se agita putin cu telul pana cand sarea se topeste, apoi se toarna peste salata. Se amesteca bine si se serveste.



I was inspired for this salad by Ellie's post, from "Home cooking in Montana". I chose to make it with couscous, and it was the first time when I cooked couscous. Is very easy to make, it doesn't require much boiling, just perfect for summer cooking.

Tabbouleh is traditionally a Lebanon dish, and it has becoming one of the most popular salads in the Middle East. Usually made with bulgur wheat (next time I'll try bulgur too), it has more parsley than bulgur. In my salad, couscous is predominant, but it was delicious. It is very filling and in the same time fresh, a super lunch for tomorrow. It can be served as it is, or as a side dish for chicken and steaks.

Ingredients:

1 cup couscous
2 medium tomatoes, seeded and chopped
1 medium cucumber, seeded if necessary
3 scallions, or 1/2 cup white or red onion
1/2 cup chopped parsley
1/3 cup chopped mint
1 lemon, zest and juice
3-4 tbsp extra virgin olive oil
1 tsp ground cumin
salt and pepper after taste.



Put the couscous in a bowl, and boil 1 cup with water. When the water is boiling, pour it over the couscous, with 1 tbsp olive oil. Without stirring, cover with plastic foil and let it soak for about 5 minutes. Remove the plastic foil, and using a fork fluff the couscous.
Add the tomatoes, onions, cucumbers and herbs.
In a different bowl mix well the lemon zest, lemon juice, salt, pepper, cumin and olive oil. Pour over the salad, and mix. Enjoy!