Tabouleh is a medley of various herbs, tomatoes, and couscous, dressed in olive oil and lemon juice.
Traditionally served as part of a mezze in the Arab world, it has become a popular ethnic food in Western cultures.
Here, I gave a little twist to the tabouleh by adding avocado chunks, and serving it in an avocado shell. This would make a great visual treat for the healthy salad.
Italian Parsley – 1 cup, finely chopped
Curly Parsley – 1 cup, finely chopped
Mint – 1/2 cup, finely chopped
Cilantro – 1/4 cup, finely chopped
Couscous – 1 tablespoon
Avocado – 1, medium ripe
Tomato – 1/2 cup, cut into small cubes
Cucumber – 1/2 cup. cut into small cubes
Scallion – 2 stalks, chopped
Lemon juice – 1 tablespoon
Olive oil – 1 tablespoon
Salt – To taste
Pepper powder – 1/4 teaspoon
- Boil 1 cup water, remove from heat/microwave. Add a very tiny pinch of salt, and couscous. Cover it. Can refrigerate once it’s cold. Let it stand for half an hour to an hour. The couscous will absorb all the water.
- Cut avocado into vertical half. Remove the seed. Gradually scoop out the fruit, making sure the outer shell remains intact. Generally you can easily scoop it out with a spoon. Cut the fruit into small chunks. We will be using 2 table spoons of chunks for the salad. The rest can be put to use for making Guacamole or for another salad.
- Prepare a dressing by mixing the olive oil, lemon juice, salt and pepper powder. Whisk it. Keep it aside.
- Mix the greens, add couscous, 2 tablespoons of avocado chunks, tomato, cucumber, and scallion in a bowl.
- Put the above salad in a plate. Take the empty outer layers of avocado that we had kept aside. Fill it with some salad. Drizzle some dressing on top of it. Place it in the middle of the salad plate. Serve the salad plate with the dressing on the side.
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