it’s so cold out and it feels like there’s no end in sight.
at least i have this super fresh-tasting tabbouleh to make me think of spring.
this tabbouleh is non-traditional in two ways:
first, tabbouleh is traditionally made with bulgur, but i couldn’t find any at the store, so i used whole wheat couscous instead.
second, tabbouleh usually has tomatoes as its main ingredient, but this version uses peas instead.
the result is a pretty awesome (albeit non-traditional) dish.
the huge amount of fresh herbs in this tabbouleh make it taste like you are biting into a spoonful of springtime. the parsley and mint are perfect together, and the scallions add a mild oniony flavor, while the lemon zest and juice make it all taste super bright. then, you combine all of that with the hearty earthiness of whole wheat couscous and a crazy amount of green peas. the peas add an unexpected sort of chewy creaminess that works beautifully with all the other ingredients, and the final product is a complex, flavorful salad that i couldn’t stop eating.
- 1 cup whole wheat couscous (or bulgur), cooked according to the package directions
- 1 large bunch flat-leaf parsley
- 1 bunch fresh mint
- 4 scallions
- zest and juice of 2 lemons
- 3 cups cooked fresh or frozen peas (thaw them if they are frozen)
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- place the cooked couscous into a large bowl.
- put the parsley, mint, and scallions into the bowl of a food processor (remove the thick stems). pulse the processor until all of the herbs are very finely chopped.
- add the chopped herbs along with the lemon juice and zest to the couscous and stir to combine. add the peas and stir until they are evenly distributed.
- add the olive oil, salt, and pepper, and mix everything together. adjust the seasoning to taste.
- you can serve the tabbouleh immediately, or cover it and leave it in the fridge for at least a few hours for all the flavors to marry together.