Tabbouleh is a salad of chopped fresh parsley and bulgur. A good tabbouleh has parsley as the main star, along with other ingredients commonly found in the Levant. In my version, I replace the bulgur with instant couscous, which is slightly softer and one of my pantry staples. This summery salad is a recipe I turn to time and again. Unlike many modern salads, it is self-explanatory—people just get it, tuck in, and eat spoonful after spoonful, capturing the taste of amazing Israeli produce in every bite.

INGREDIENTS:

For Couscous:

• 300g (1 1/2 cups)couscous
• 1 vegetable stock cube (or one tablespoon parve chicken stock powder)
• 400ml (1 2/3 cups) boiling water
• Finely grated zest of one lemon
• 25ml (5 teaspoons) olive oil

For Salad:

• 50g (1 cup) parsley, finely chopped
• 50g (1 cup) coriander, finely chopped
• 4 medium tomatoes, finely chopped
• 4 small cucumbers (or one large English cucumber), finely chopped
• 3 green onions (scallions), finely sliced
• 1 tin of chickpeas, drained
• Fresh lemon juice
• Olive oil
• Salt
• Pepper

METHOD:

1. Prepare the couscous: Place the couscous and lemon zest in a large heatproof bowl.
2. Dissolve the stock cube: Stir the stock cube or powder into the boiling water until fully dissolved, then pour it over the couscous.
3. Cover and steam: Cover the bowl and let sit for 10–15 minutes until the liquid is fully absorbed.
4. Fluff and cool: Fluff the couscous with a fork, drizzle with olive oil, and allow to cool completely before adding the salad ingredients.
5. TIP: The couscous can be made up to three days ahead and stored in an airtight container in the fridge.
6. Assemble the salad: Add the parsley, coriander, tomatoes, cucumbers, green onions, and chickpeas to the cooled couscous.
7. Season and mix: Drizzle with olive oil and fresh lemon juice. Season generously with salt and pepper, then toss well to combine.

MAKE AHEAD:

The entire salad can be assembled up to one day ahead and stored in the fridge in an airtight container. Bring to room temperature before serving and adjust the seasoning, as the couscous may absorb the dressing while resting.