Tabbouleh Salad with Marinated Olives 🤪
Meshuggah for Tabbouleh & Oy Vay Olives!
Veronica Carlson
October 23, 2024
What’s Cooking Today? 👩🏻🍳
In this recipe for Tabbouleh, I use Couscous instead of the traditional Bulgar Wheat. I find that Couscous is quick and easy to cook and you get the same result. The marinated olives are a nice side dish to accompany a meze style meal.
Let’s prepare a Tabbouleh salad and marinade some olives 🫒🌿🥗
 |  |
This is what you will need for this recipe: 🥣🥄
 |  |
Ingredients 🥗🫒🍋 Salad Dressing |
|
Method 📖
Tabbouleh Salad
1. Boil water in a kettle.
2. Weigh couscous into a pot, cover with boiling water, and close the lid.
3. Dice a de-seeded tomato and chop spring onions. Combine them in a bowl.
4. Finely chop parsley and mint, and add to the mix.
5. Zest the lemon and add to the bowl.
6. Season with salt, pepper, and olive oil.
7. Squeeze lemon juice into the bowl.
8. Fluff the couscous with a fork, add to the mixture, and mix well.
9. Adjust seasoning to taste.
Marinated Olives
1. Heat a pan.
2. Toast fennel seeds for 1–2 minutes until fragrant.
3. Add orange and lemon zests, bay leaf, rosemary, and chillies.
4. Cook briefly.
5. Add olives and olive oil, then turn off the heat.
6. Mix well and let cool slightly.
7. Transfer olives to a container.
They will keep for at least a week.
Don’t Forget! 📌
There are many variations and ingredients you can use in the Tabbouleh salad, things like red onion or even pomegranate seeds instead of tomato. For the marinated olives, fresh oregano can be used instead of rosemary.
Download the recipe card by clicking on the image below.
