Oriental tabouleh – the freshest summer salad

Taboulé is a delicious, simple Middle Eastern recipe that is perfect for summer. Whether as a side dish for a barbecue or a light main course on hot days, taboulé is always a good choice.

The salad is packed with fresh herbs, crunchy vegetables and a hint of lemon – a real explosion of flavour. Couscous is available in different varieties, by the way. I prefer wholemeal spelt couscous because it has a slightly stronger flavour.

Ingredients for oriental tabouleh

• 200 g couscous
• 5 radishes
• 3 spring onions
• 1 bunch of parsley
• 6 peppermint leaves
• 1 cucumber
• 3 roasted and peeled peppers (e.g. from a jar)
• 2 plum tomatoes
• 2 tbsp white balsamic vinegar
• 1–2 tablespoons lemon juice (to taste)
• 6 tablespoons olive oil
• 250–300 ml hot water
• 1 pinch of salt
• 1 pinch of pepper

Preparation

Place the couscous in a bowl, cover with hot water, lightly salt, cover and leave to soak for 10 minutes. Then fluff up with a fork.

Chop the vegetables and herbs finely and add to the couscous. Mix everything together well.

Season to taste with white balsamic vinegar, lemon juice, olive oil, salt and pepper. Leave to stand for 10–20 minutes, then season again to taste.

Before serving, you can leave it in the fridge for a short time to allow the flavours to develop fully.