Green tabbouleh is a lively, refreshing Levantine salad originally from Lebanon and Syria. The bulk of this salad is parsley, followed closely by tomatoes and finely chopped mint. Many associate bulgur wheat as the bulk of a tabbouleh salad, however, our recipe calls for more green than grain. Rather than bulgur wheat, we’ve decided to mix in the light flavor of couscous. We’re also adding a bit more Syrian flavor with decidedly colorful pomegranate seeds.
We think you’ll like this light, vibrant and very fresh version of tabbouleh. Serve as part of a meze, along with other small dishes, or bring to your next potluck and watch it disappear!
Dice the tomatoes and place them in a mixing bowl. Add the salt and toss to mix well. Pour the tomatoes into a colander and set over the bowl to drain for 20 minutes.
Mince the parsley and mint.
Thinly slice the scallions.
Juice the lemons.
Separate the leaves from your romaine heart and wash under cold running water. Pat dry with paper towels.
Bring 3 ounces of water to a boil in a small saucepan. Stir in the couscous and remove from heat. Cover with a lid and set aside for 5 minutes.
Fill a medium to large mixing bowl with cool water.
Cut off the pomegranate stem. Score four vertical lines from the top of your pomegranate to the bottom, quartering the fruit without cutting into its flesh.
Hold the pomegranate submerged in the bowl of water and break the fruit apart, loosening the seeds and allowing them to settle at the bottom of the bowl. Once you’ve removed all the seeds, discard the pithy, white flesh. Scoop and discard any pithy white bits that have floated to the top.
Strain the seeds into a colander or sieve. Set the seeds aside for later.
Remove lid from couscous and fluff with a fork.
Stir to combine.
Serve with a few romaine leaves and pita.