I’ve never really liked tabbouleh. To be honest, it’s a texture thing and it always made me feel like I was just gnawing on a literal bunch of parsley. Furthermore, I was never a big fan of the flavor, because, again, parsley. I like parsley, but like a little bit. And there’s nothing in a tabbouleh that says “a little bit of parsley.” Except this one. Well, kind of. Okay, I use the mint to balance the amount of parsley. Stick with me.
In a more traditional tabbouleh, you’ll find bulgar, parsley, mint, lemon, onion, olive oil, tomatoes and cucumber. I’m also not a fan of bulgar, and the owner of quite a large bag of Israeli couscous. So, this Israeli couscos tabbouleh is born!
Let’s start with the greens.
